I asked " MasterChef Junior" winner Bryson McGlynn and semi-finalist Asher Niles if they had a menu idea for my Fourth of July family gathering, with the stipulation it had to be picky-eater friendly. The MasterChef Juniors suggested serving pulled pork sandwiches for the Fourth of July with the Fat Pastor’s Rib Rub, Alabama white sauce, and Asher’s Elote Corn salad as a topping. It looks great to me, and I thought you might enjoy it too.
Here are the recipes. Thanks, chefs. • 1 large pork butt • Yellow mustard • Resurrection rib rub • Apple cider vinegar Preheat your smoker or grill to 275F.
If smoking, a combination of 75% apple, 25% mesquite would be very nice. Rub the pork butt all over with yellow mustard. Then, add a liberal coating of the Fat Pastor’s Resurrection Rib Rub.
Place the pork butt in the smoker and insert a thermometer. When the pork butt reaches 160F, remove and wrap in two layers of foil. Right before sealing, add about a half cup of apple cider vinegar.
Seal tightly and place back in the smoker or grill. When the internal temperature of the pork butt reaches 206 degrees F, remove and shred. Taste for seasoning and add a little more Resurrection Rib Rub if desired.
• 1 1/2 cups Duke’s Mayonnaise • 2 tablespoon Apple cider vinegar • 1 teaspoon The Fat Pastor’s Granny Wendy’s Revenge Trini Hot Sauce • 1 teaspoon horseradish • 1 tablespoon lemon juice • 2 teaspoon Worcestershire sauce • 1 teaspoon freshly ground black pepper.
