I have the pulled pork one for you...we love it and both of the sauces that go with it.
Pulled Pork from Cuisine at Home Holiday Issue
Makes 14 cups pork
Total time: about 8 hours + resting
COMBINE; RUB OVER:
¼ cup kosher salt
¼ cup ground black pepper
¼ cup chili powder
1 T. dried oregano leaves
1 T. dried thyme leaves
1 t. cayenne
1 bone-in pork shoulder 6-8 lbs (Boston Butt)
Preheat oven to 325°.
Combine salt, pepper, and seasonings in bowl.
Place a large sheet of foil on a roasting rack, then lay another piece on top, perpendicular to the first. Place pork in the middle of foil and rub spice mixture on all sides. Gather top sheet of foil around the pork and crimp closed, followed by the bottom sheet, to ensure a tight seal. Gently crimp sides closed.
Roast pork 7 ½ hours. Increase oven temperature to 400°. Open foil to expose the pork and roast until crust is dark and crisp, 20-30 minutes. Remove roast from oven and let rest until cool to the touch, about 30 minutes.
Transfer pork to a cutting board and pull out the large bone from the roast—it should slide out easily with no resistance.
Pull pork apart with 2 forks (or your hands if it’s cool enough to handle). Remove and discard any visible pieces of fat and gristle before serving.
Mustard sauce
Makes about 1 ¾ cups
Total time: 15 minutes
SIMMER:
1 cup prepared yellow mustard
½ cup white vinegar
1/3 cup brown sugar
2 T. unsalted butter
1 T. Worcestershire sauce
1 T. molasses
½ t. cayenne
Simmer all ingredients in a saucepan over medium-low heat until warm, stirring occasionally.
Vinegar Sauce
Makes 2 cups; Total time: 5 minutes
WHISK TOGETHER:
1 ½ cups cider vinegar
½ cups ketchup
2 T. molasses
2 T. brown sugar
1 T. ground black pepper
1 T. Worcestershire sauce
Salt to taste
Whisk all ingredients together in a bowl.