lymta - Recipes edition.....

I really only use the dry rub part of this recipe.

In the bbq grill, I make a fire of hickory chips and kinda keep it smoldering for 4-6 hours with the pig butt in there. While the butt's smoking, I caramelize 4 or so big yellow onions (Spanish onions) in a big dutch oven (that big blue le crueset one i love so much), when they're done and brown and sweet and lovely, I add a can of coconut milk to them and a whole jalapeno, sliced open. I put a round grate in there just above this liquid deliciousness and put the smoked butt on the round grate and put the lid on the dutch oven and put it in the oven at 250º for another 4-6 hours to simmer and soften and become fucking perfect. yum. The butt drips into the liquid below and the liquid below steams the butt. It's a perfect thing.

THEN!!! I blend that yumminess in the bottom of the pot with some tomato paste and a bunch of apple cider vinegar into the bestest bbq sauce. You can add honey or molasses or whatever you want to it. My mouth is watering as i write....

It's a spring ritual and I love so much getting up early and getting the whole thing going.