Sunday = (sometimes misguided) project day

Every Sunday when Liz goes to work at St. George Spirits, I get to have an afternoon at home to myself— a "me" day in daytimeTV-speak. Usually, I end up filling the day with cooking projects I've been ruminating on all week, and/or my ongoing yeast and bacteria enterprises (sourdough and yogurt, that is).

Here's what this past Sunday had in store:

1. Sourdough english muffins.
2. Maple yogurt
3. Pulled pork
4. Sourdough rolls for #3 and as a test for Thanksgiving dinner

My inspiration for making pulled pork was the fact that every time I order pulled pork at a restaurant around here, it's only OK— not smoky or spicy enough for my taste. It's disappointing because Oakland is supposed to be a BBQ mecca, and my experience is that east bay BBQ is on the sweet, not too challenging side. Plus, Oaklanders love them some hot links which are usually cooked to the point of mush in a casing, and that's just gross. We won't even talk about the sad state of the sides I've tried.

Anyway, I rubbed a pork shoulder with a Tarheel rub I had picked up at this awesome spice store in Seattle (+ brown sugar, salt and NM red) and let it sit overnight. Then, I got it in my head that I had to smoke it in the Weber despite the fact that it poured rain for most of the day. No matter— I just brought the grill up to our fabulous porch and slow-cooked the roast for 4 hours over hickory chips. I finished it up in the oven for about an hour, then pulled it and stuck it in the crock pot with this crazy creation:

Everything in the Kitchen BBQ sauce

2 tbsp butter
1 medium shallot, diced
2 cloves garlic, crushed
4 heaping tsp red chile powder
1 largish chipotle in adobo, minced
1 1/2 c tomato sauce
1/2 c cider vinegar
2 tbsp worchestershire sauce
2 tbsp molasses
2 tsp dijon mustard
3 tbsp strong brewed coffee or espresso
2 tbsp brown sugar
2 oz. whiskey or bourbon
hearty pinches of thyme, oregano, parsley, and black pepper

1. In a medium saucepan, melt butter over medium heat. Add shallot and cook until it's soft, about 3 min.
2. Add garlic, chile powder, and chipotle and cook until fragrant.
3. Add everything else, and stir well. Bring to a low simmer, and cook for 30 minutes. You may want to add a little bit of salt, but it depends on what you're putting it on. The BBQ sauce will still taste pretty vinegary, but don't worry— that will dissipate as it cools and/or when you add it to meat.

I may work on refining this concoction so that either the whiskey or the coffee stands out more, but it's got a deep, dark, tangy hotness as is.