Happy Memorial Day Weekend! Yes, I said that. Where does the time fly? Enjoy the recipe at the end of column . . . hit the grill and have some fun . . . it’s a classic original dish and a great way to kick of the summer eating season.

*****

I also said this: I know all work is derivative at some point, but people need to get some self respect and perspective. How embarrassing for the talent! Which is why I am so grateful for restaurants such as The Butcher and the Boar. Bourbon homages and gastro-pubs aren’t new, but this is a thoughtful and personal expression that I admire greatly. I ate there the other day for the first time and it was superb. Truly superb. Their new seafood boudin with sauce piquant is an amazing tip of the hat to one of the world’s great classics from the Crescent City but the perfect mousseline and creative plating style actually jumed several centuries of food history all in the same bite. And Peter and Jack’s riff on terrines, sausages, pickled hearts provide all the gutsy pleasure taking you can possible handle. Great stuff.

Being home for a hot minute meant checking grabbing a few meals that reminded me just how amazing Tilia, Piccolo, Victory 44, Vincent, LBV, and the rest of our local chefs truly knock it out of the park. My favorite food magazine is doing an homage to our hometown in a few months that I am taking great pleasure and pride in helping to push forward. The country really needs to see what’s going on here from a food standpoint. Pronto.

*****

In a world populated by chefs, many of whom have used TV, books, and digital media to effectively expand their brands DESPITE a complete lack of originality, I offer you this little gem . . . sent to me courtesy of my friend and culinary muse Adam Platt.

Pulled Pork Sandwiches with Homemade BBQ Sauce

1 natural bone in pork shoulder, @ 5# in weight

The rub
π cup brown sugar
πcup paprika
3T ground black pepper
3T kosher salt
1T garlic powder
1T onion powder
1T celery seeds
1t cayenne pepper

The Basting Sauce
1 cup cider vinegar
1 small onion minced
1t hot chile flakes
1T kosher salt
1T brown sugar
1t ground black pepper

BBQ Sauce
2 cups cider vinegar
3T molasses
3T dark corn syrup
1/2 cup Heinz chile sauce
3T brown sugar
4t kosher salt
2T Crystal hot sauce
2t red chile flakes, or more to taste
2t ground black pepper

Combine the rub ingredients, or use your favorite store bought rub.
Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside.
Combine BBQ sauce ingredients over medium heat in a small pot, when simmering, pull from heat and let cool. Refrigerate for later use.
Massage pork shoulder with the rub and let sit 24 hours in the refrigerator.
‘Grill’ the shoulder over indirect medium low heat, using smoking chips if desired to establish a smoke flavor, remember a little goes a long way. You will want to keep adding wood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 300 degrees. Gas grills you want to maintain a temperature of roughly 275 to 300 degrees. Baste every hour with the basting sauce.
Pork is done when the internal temperature is 185 degrees and a fork placed into it twists easily.
Alternately you can cook, in rack and pan, in a 275 degree oven for 6-7 hours
Let pork cool for 30 minutes, shred meat by hand and discard the bones.
Toss meat with the some of the BBQ sauce, mound on toasted rolls and serve with coleslaw.