| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | c | APPLE CIDER VINEGAR |
| 1/2 | c | FRESH LEMON JUICE; SEEDED, CUT UP RINDS TO PUT IN POT |
| 3/4 | c | WRIGHT'S HICKORY LIQUID SMOKE; (6 TO 8 OUNCES) (up TO 1) |
| 1 | c | DRY RED WINE |
| 1 | tb | LIQUID GARLIC |
| 1 | tb | LIQUID ONION |
| 1 | c | WORCESTERSHIRE SAUCE |
| 1 | c | APPLE JUICE |
| 1 | qt | WATER |
INSTRUCTIONS
COMBINE ALL THE INGREDIENTS IN LARGE POT ON MEDIUM-HIGH HEAT. STIR AND BRING TO A BOIL, COVER AND BOIL 5 MINUTES. REMOVE FROM HEAT AND REMOVE LEMON RINDS. REFRIGERATE IF NOT READY TO USE IMMEDIATELY AS HOT MARINADE. TO USE AS A HOT MARINADE; PLACE MARINADE IN A POT LARGE ENOUGH TO HOLD THE MEAT AND THE LIQUID. BRING TO A TEMP. OF 200 DEGREES ADD THE MEAT AND SIMMER FOR 10 MINUTES, THEN TURN OFF HEAT . REMOVE MEAT AFTER BEING IN LIQUID FOR A TOTAL OF 20 MINUTES. I cook pork shoulders in this for pulled pork. Posted to bbq-digest by "Andy" <[email protected]> on Apr 8, 1999, converted by MM_Buster v2.0l.
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