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1
To make the pulled pork, preheat the oven to 275F (135C).
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2
In a small bowl, stir together the paprika, salt, pepper, and sugar.
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3
Rub the meat all over with the mustard and then with the paprika mixture.
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4
Put the pork in a large roasting pan and add the water to the pan.
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5
Place the pork in the oven and roast for up to 9 hours.
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6
Check the pork after 5 hours and every hour after that to make sure it isnt burning or drying out.
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7
If the meat starts to dry out or feel like cardboard, cover it with foil.
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8
Remove the pork from the oven at 9 hours and verify that it shreds easily with a fork.
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9
The best way is to press it against the side of the pan.
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10
If it is not shredding easily, put it back in the oven for another 10 to 15 minutes.
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11
When its ready, remove the pork and let it cool for 10 minutes.
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12
While the pork is still warm, shred it by hand or with a fork and place in a bowl.
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13
Mix the pork with as much BBQ sauce as you like and keep the bowl warm until you are ready to serve.
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14
Make the hollandaise and reserve, then immediately set to work on the scallops.
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15
Pat the scallops dry with paper towels.
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16
Do not season them at this point.
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17
Outfit yourself with long sleeves and long tongs.
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18
Heat a cast-iron or nonstick frying pan over high heat.
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19
When the pan is hot, pour in the oil to a depth of 1/8 to 1/4 inch (3 to 6 mm).
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20
When the oil is almost smoking, carefully place the scallops in the pan, spacing them 1 inch (2.5 cm) apart.
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21
After 1 minute, wiggle each scallop ever so gently with your tongs.
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22
After another 2 minutes, flip em away from you (away is important, so you dont propel vast amounts of scalding oil toward you if you drop a scallop!).
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23
Remove from the heat and season the scallops with sea salt and pepper.
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24
To serve, divide the scallops evenly among 4 plates.
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25
Top each serving of scallops with a few spoons of the hollandaise and then a big spoonful of the pork.
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26
Serve right away.
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27
Boston butt (echine in French and coppa di spalla in Italian) comes from the upper part of the shoulder.
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28
It lends itself to both braising and smoking.
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29
It is a good idea to test your oven with a thermometer before attempting the long cooking called for here.
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30
You would be surprised how much effect just fifteen degrees of difference can have to a long cooking time.
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31
Put the thermometer in the oven, turn on the oven to the specified temperature, and then wait for it to preheat.
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32
Check the thermometer and adjust the oven setting accordingly
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33
This is true for most people, except for our friend Dan The Automator Nakamura, who we have seen eat four Joe Beef main courses, followed by a snack of Big Ed burgers, poutine (fries, gravy, and cheese curds), and hot dogs four hours later at Montreals Moes diner.
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34
By himself, he can decimate the food reserves of a small nation, bringing famine upon its inhabitants.
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35
Sir, we tip our hat to you.
