Here is a little recipe so you can try out your new Medical Marijuana BBQ Sauce… Enjoy!!
I) 2 1/2 pounds pork butt roast
1 TBSP green 'Bud'der + 1 teaspoon canna-oil
1/2 cup marijuana shake
1 teaspoon Fat Larry's Powdered Fire.
II) 1-4oz can tomato sauce
1/4 cup each: cider vinegar/ Worcestershire sauce/ brown sugar
Salt & Pepper to taste
1/2 teaspoon celery seeds
1/2 teaspoon chili powder
Dash red pepper sauce
A) Randomly pierce the surface of the roast with a sharp knife. In a dutch oven type pan over high heat, brown the roast on all sides in the 'bud'der/oil, and marijuana shake (5 minutes should be enough time).
B) In a mixing bowl combine the remaining ingredients (step II) and mix well.
C) Pour the mixture over the roast and bring to a boil. Reduce heat, cover and let simmer, basting frequently for 2 hours, or until pork is fork tender. Let the roast stand for 15 minutes before slicing.
This dish can be made in a Crock Pot, after step I, just transfer pork and marijuana after browning to Crock Pot and continue.
A sandwich made with this pork, along with a slice of fresh onion, and pickled jalapeno pepper, will make you think you are deep inside Texas, at some lil Barbecue stand on your way to Big Bend Nat'l Park for some desert hiking over to Terlingua for the chile cookoff, and Margarita Blend Off!
Then it's time for a soak in the hot springs on the Rio Grande with Mr. Phatty, and a wade across the river, for a donkey ride over to Boquillas for some fun…..(well, I used to do this all the time, unfortunately life has gotten too dangerous for this adventure anymore, but it sure was fun when it was safe!).
Keep it phat, and don't forget to medicate!