| 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" <andy@ads-cd.com> on Apr 8, 1999, converted
by MM_Buster v2.0l.
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