Read Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 for Free Online

sauce
    15 sandwich buns
    Preheat the oven to 400°F.
    To make the rub: Combine all the rub ingredients in a small bowl.
    To make the pork: Rub the pork all over with the rub. Place fat-side up on a rack in a roasting pan (The rack allows the pork fat to drip to the bottom of the pan.) Place the onion slices on top of the pork. Fill the bottom of the roasting pan with 2 inches of water.
    Roast the pork for 1 hour. Reduce the heat to 250°F and roast until a thermometer inserted in the thickest part registers 160°F, about 10 hours, adding more water to the pan as it evaporates. When pork is cooked through, remove from the oven and let rest for at least 30 minutes. Cut any visible fat away from the pork and discard. Place the pork in a 4-quart baking dish. Using two forks, pull the pork meat into shreds.
    Heat the BBQ sauce in a medium saucepan over medium heat. Once the sauce is warm, pour it over the pulled pork. Stir the meat and sauce together until the meat is coated in sauce.
    Warm the buns on a baking sheet in the turned-off but still-warm oven for about 3 minutes.
    Serve the pulled pork BBQ with warmed buns.
    Makes 15 sandwiches

Mississippi Cheesesteak
    Food has always played a major part in the planning of our family vacations. We all enjoy seeking out new restaurants and embrace the challenge of finding the country’s best versions of our favorite foods. My older sister, Leslie, was on a mission to find America’s best cheesesteak. But after sampling what many states have to offer, this Mississippi Cheesesteak is still her favorite!
    1 loaf crusty French bread
    About 1 pound sliced leftover Grandma’s Sunday Roast (page 110 )
    Sautéed onions, peppers, and/or mushrooms (optional)
    ½ cup spicy Pimiento Cheese (page 163 )
    Preheat the broiler.
    Cut bread crosswise into 4 lengths and split each one lengthwise. Place both halves of the bread cut-side up on a baking sheet. Top one side of each sandwich with beef, vegetables (if using), and 2 tablespoons Pimiento Cheese. Broil until the cheese begins to melt and the bread is toasted. Top the sandwiches with other half of the bread and serve.
    Serves 4

Stuffed Muffuletta Po’ Boys
    The muffuletta sandwich originated in the early 1900s at Central Grocery in New Orleans. Traditional muffulettas contain salami, ham, cheese, and the absolutely essential ingredient of olive salad. Though you can buy jarred olive salad in the South, I prefer to make my own (see page 162 ). I like to make these sandwiches with pistolettes (another regional specialty), but if they’re not available where you live, you can substitute unsliced mini-baguettes.
    8 pistolettes (small football-shaped rolls)
    4 tablespoons chopped pepperoni
    4 tablespoons chopped Genoa salami
    8 tablespoons Olive Salad (page 162 )
    8 tablespoons chopped cooked ham
    16 cubes (½ inch) part-skim mozzarella cheese
    4 tablespoons (½ stick) unsalted butter, melted
    Preheat the oven to 375°F.
    Cut a 1-inch hole at both ends of each pistolette. Using your fingers, hollow out the center of the pistolette. (Save the pistolette stuffing for fresh breadcrumbs or another use.)
    Toss the pepperoni and salami together in a small bowl. Into each pistolette, spoon ½ tablespoon olive salad, ½ tablespoon ham, ½ tablespoon pepperoni-salami mixture, and 1 cube cheese. Repeat the layering 3 more times.
    Place the stuffed pistolettes on a baking sheet. Brush the melted butter over all sides of the pistolettes. Bake until rolls are hot and slightly toasted, 8 to 12 minutes. Serve warm.
    Serves 4

Braised Cabbage with Bacon and Onions
    It’s a Southern tradition to eat black-eyed peas on New Year’s Eve to bring you luck and cabbage on New Year’s Day to bring you wealth. But once you try this delicious side dish, you won’t want to until New Year’s Day to enjoy cabbage. To infuse my cabbage with the most flavor, I braise it in chicken broth with bacon and onions.
    3 slices bacon
    2¼ cups reduced-sodium chicken broth
    ½ head