JEN: WELCOME BACK.
TIME FOR SUNDAY BRURGE.
JOINING US THIS MORNING, MISSION BARBECUE.
GOOD MORNING, STEVE NEWTON.
THANKS FOR COMING.
>> TOP OF THE MORNING, EVERYBODY.
JEN: WE THOUGHT WITH 4TH OF JULY COMING, WE HAD TO HAVE YOU IN HERE.
EVERYBODY BARBECUES ON THE FOURTH.
>> WHAT'S BETTER THAN BARBECUE FOR BREAKFAST.
PROBABLY BETTER, BARBECUE FOR BRUNCH.
WE'RE GOING TO SHOW YOU TODAY SOMETHING YOU CAN DO AT HOME TO SHARE WITH EVERYBODY.
IT'S PULLED PORK.
JEN: THIS IS THE BIGGEST SLAB OF PORK I'VE SEEN.
>> GET YOURSELF A BOSTON BUTT AND RUB IT UP WITH YOUR FAVORITE SEASONINGS.
I LIKE SALT, PEPPER, GARLIC AND MAYBE SMOKED PAPRIKA.
THEN SET YOUR OVEN TO 300 DEGREES OR YOUR SMOKER TO 250.
AND THEN PUT THIS THING RIGHT IN THERE AND WE'RE GOING TO GO LOW AND SLOW WITH THIS NOW.
JEN: THAT'S WHAT MAKES IT SO TENDER, RIGHT?
>> RIGHT.
AFTER 12 HOURS ON THE 250 SMOKER OR EIGHT OURS IN YOUR 300 DEGREE OVEN, THE MAGIC OF TELEVISION, 12 HOURS LATE YOU GOT SOME PULLED PORK.
I MIGHT NEED YOUR HELP.
FIRST THING TO DO IS FIND THE BONE THAT'S BACK IN HERE.
YOU WANT TO MAKE SURE TO TAKE IT OUT.
LOOK FOR ANY BONE FRAGMENTS.
YOU'RE CLEAN HERE, CLEAR.
JEN: IT SMELLS SO GOOD.
OH, WOW.
>> THEN YOU'RE GOING TO GO AHEAD AND START PULLING.
JEN: THAT'S AMAZING.
LOOK HOW IT FALLS APART.
THAT'S INCREDIBLE.
THEN YOU CAN PUT THIS ON ANYTHING YOU WANT TO PUT IT ON.
>> I LIKE TO EAT IT JUST LIKE THIS WITH MAYBE A LITTLE BIT OF SAUCE.
ANY OF THOSE HOMEMADE SAUCES IN THE RESTAURANT THAT REPRESENT THE DIFFERENT AREAS OF COUNTRY, THE BARBECUE.
OR IF I WANT A SANDWICH, I'LL MAKE MY FAVORITE, WHICH IS A NORTH CAROLINA PULLED PORK SANDWICH.
JEN: MY NEIGHBOR INTRODUCED ME TO THIS AT ONE OF OUR 4TH OF JULY PARTIES.
IT'S PUTTING THE COLESLAW ON TOP.
THE TASTE IS INSANE.
SO GOOD.
LOOK AT THAT.
PUT THE SANDWICH ON THERE.
JEN: YOU SEE THE JUICES.
IT'S ALMOST DRIPPING OFF OF IT.
>> MAYBE PUT A LITTLE PICKS PIXIE DUST.
THE MAYONNAISE AND THE SLAW.
THIS IS ONE OF OUR MOST POPULAR SANDWICHES RIGHT HERE.
PUT A LITTLE BIT OF VINEGAR OR YOUR FAVORITE SAUCE.
JUST PUT A LITTLE BIT ON THERE.
JEN: I'LL POUR IT OVER.
THAT MUCH OR A LITTLE MORE?
>> JUST A LITTLE BIT MORE.
HAS THE RED PEPPER, GARLIC VINEGAR.
JEN: LOOK AT THAT.
TAYLOR, COME IN HERE.
>> YOU CAN CRUSH THAT TAYLOR.
TAYLOR: SMELLS SO GOOD.
EVERYONE WORKING RIGHT NOW, THEY'RE JUST DYING.
THEY STOPPED DOING WHAT THEY'RE DOING AND DROOLING.
>> THIS PART IS CALLING MY NAME.
AS I'M CHOMPING ON THIS, TALK ABOUT SOME OTHER DISHES YOU HAVE.
>> IT'S BARBECUE SEASON, SUMMER.
WE'VE GOT THE FULL RACK OF BABY BACK RIBS.
TURKEY AND JALAPENO.
YOU CAN COME IN AND SAMPLE THAT.
IT'S TURKEY AND JALAPENO AND CHEESE SAUSAGE, MADE SPECIAL FOR US OUT OF TEXAS.
TAYLOR: THAT LOOKS GOOD.
>> OUR TEXAS INSPIRED BEEF BRISK ET, ROASTED SLOW AND LOW FOR 14 HOURS.
THE MISSION OF MISSION BARBECUE IS TO SERVE.
HONOR AND RECOGNIZE MEN AND WOMEN WHO HAVE RAISED THEIR RIGHT HAND, SWORN TO PROTECT OUR COMMUNITY AND OUR COUNTRY.
TO SERVE IS TO GIVE BACK.
ONE OF THE WAYS WE DO IT IS WE HAVE AMERICAN HERO CUPS.
FOR $3.99, TWO DOLLARS GOES BACK TO LOCAL HEROES, MAYBE LOCAL POLICE OFFICERS OR FIREFIGHTERS OR A NATIONAL CHARITY LIKE THE USO, NAVY FOUNDATION, SEARCHER FIE FUND.
DURING THE HOLIDAYS, WREATHS ACROSS AMERICA WHERE A WREATH GETS LAID ON THE TOMBSTONE OF EVERY VETERAN.
JEN: PATRIOTISM IMPORTANT TO MISSION BARBECUE.
>> OUR MISSION IS TO SERVE.
JEN: WHAT'S COMING UP THE NEXT HOUR.
>> RIBS.
WE HAVE A SLAB OF RIBS.
WE'LL SHOW YOU HOW TO SEASON IT OR COOK IT ON THE SMOKER OR IN YOUR OVEN.
IT'S NOT GOING TO RAIN THIS WEEKEND.
TAYLOR: NO, NO.
JEN: WE'RE NOT DEALING WITH THAT AT ALL.
WE'RE ENJOYING PORK.
YOU HAVE TEAS TOO.
>> WE HAVE KETTLE BREWED SWEET TEA, UNSWEET TEA AND LEMONADE.
FOR THOSE POXE -- FOLKS WHO LOVE ARNOLD PALMERS, WE HAVE IT.
>> THIS IS MAGGIE'S MAC AND CHEESE, NAMED AFTER THE FOUNDER'S DAUGHTER.
SHE TOOK OVER A YEAR TO APPROVE THE RECIPE.
JEN: I