Rosie And Mr. Hawthorne Make Pulled Pork Barbecue.

As you know, Mr. Hawthorne and I are always on the lookout for bargains at Food Lion.

And we found one in 7 pounds of Boston Butt for $5.61. It's Crock Pot Time!

I also had a small bit of deer rump roast in the freezer which I decided to throw in, being sure to mark it off my inventory.

I thinly sliced the rump roast ...

... and tucked the slices around the butt, sprinkling with Montreal Steak Seasoning and freshly ground salt and pepper.

For my liquid, I poured in 1/2 can of beef broth (which is what I had leftover in the fridge), 3 tablespoons each of soy sauce and Lea & Perrins Worcestershire sauce, and 1 teaspoon each of Stubbs hickory and mesquite liquid smoke.

This went into the crock pot on high at 11 in the morning.

At 7:00 the meat is falling off the bone.

Mr. Hawthorne tonged the meat off then pulled it.

Here are the fixin's for our sauce: 1 cup cider vinegar 1 teaspoon red pepper flakes 2 tablespoons Lea and Perrins 2 tablespoons brown sugar 1/2 teaspoon hickory liquid smoke And that's not a jar of Dijon mustard. It's a jar Dijon mustard jar of my homegrown hot peppers. With pulled pork, Mr. Hawthorne likes a vinegar based sauce. He uses a tomato based sauce for baby backs or short ribs.

The sauce was perfect with the pork. Just a hint of heat from the pepper flakes. As for the deer, it wasn't gamy at all. It was similar to liver (which I love), but not strong at all.

Mr. Hawthorne made the coleslaw and potato salad, recipes not included since everyone has one or two or a hundred.