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CATEGORY CUISINE TAG YIELD
Meats Bar-b-q, Meats 10 Servings

INGREDIENTS

1 5-lb pork shoulder roast
1 Hickory chips
1 c Cider vinegar
1/2 c Prepared mustard
1/3 c Sugar
2 T Hot chili peppers, chopped
2 T Butter or margarine
2 t Worcestershire sauce
1 t Salt
1 t Chili powder

INSTRUCTIONS

At least one hour before grilling, soak wood chips in enough water to
cover. Drain wood chips. Prepare mustard sauce as directed below. In
covered grill, arranged preheated coals around drip pan; test for low
heat above pan. Sprinkle 4 cups of the wood chips over coals. Insert  a
meat thermometer into thickest part of meat, without touching fat  or
bone. On grill rack, place meat over pan but not over coals.  Grill,
covered, 3 hours or until well-done or 170 degrees F. (allow  35 to 40
minutes per pound). Adjust vents and add more charcoal and  wood chips
as necessary. Brush often with sauce during the last hour.  Prepare
sauce by combining all ingredients in 1-quart saucepan. Over  high
heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5
minutes, stirring often. Let stand at least 1 hour before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 231
Calories From Fat: 126
Total Fat: 14.1g
Cholesterol: 56.9mg
Sodium: 478.7mg
Potassium: 339.1mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 6.9g
Protein: 16.5g


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