I love traditions. Ever since I first made this dish, my family and friends insist I serve it on Fourth of July. I am a fan of the punched up flavor of the cider vinegar barbecue sauce. As a Californian, I found a way to prepare this that fits in with the Seriously Simple style of cooking.

The first time I made this Southern dish, I was surprised at how easy it was to put together. I mean, how tough is it to roast pork for five hours and then pull it apart with a fork? It's a lot of fun to do this with a friend. Southerners may be appalled at my roasting it rather than barbecuing it, but once you taste it, I think you will agree that it's out of this world. The meat steams in the foil while the spice rub gently marinates and tenderizes it.

This is one of those dishes that is perfect for a large group: In addition to being easy to make, it's really inexpensive, you can make it a few days in advance, and it's a true crowd-pleaser. I like to rub the pork with the spicy mix and let it sit overnight before roasting. I prefer making the sauce, but if you are pressed for time, use your favorite barbecue sauce instead. Serve soft white rolls, like the Hawaiian sweet bread buns, with the pork. Accompany it with your favorite coleslaw and baked beans, if you like. A frosty American craft beer is just the ticket for a memorable meal.

The clever cook could:

--Add a favorite barbecue sauce if the meat becomes dry.

--Use the meat in burritos, tacos or enchiladas.

--Make hash with the meat.

--Top a pizza with the meat and add some shredded jack cheese.

Pulled Pork

Serves 16


2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon minced dry onion or onion powder

1 teaspoon dry mustard, preferably Coleman's

1 teaspoon celery seed

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/4 cup packed dark brown sugar