Hot As A Pistol Pulled Pork

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Ted Engstrom

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	6	Servings

INGREDIENTS

3	c	Cider vinegar
2	T	Worcestershire sauce
3	T	Finely ground black pepper
2	T	Liquid hot-pepper sauce
3/4	t	Salt, or to taste
1		3-lb pork butt or shoulder
		roast

INSTRUCTIONS

Combine vinegar, Worcestershire, pepper, hot pepper sauce and salt.
Mix well. Let stand at least 1 hour at room temperature. (Don't use  as
a marinade--its too hot!). Meanwhile, prepare grill; best to use a
covered smoker type. If using charcoal grill, cover pork with foil to
equalize temperature. Prepare large bed of coals. When coals are
covered in white ash, spread out. Position grill 5 inches above  coals.
Let grill heat about 2 minutes, scouring with metal brush. Set  roast
in place. Sear 2-5 minutes on each side until browned. Brush
generously with baste. Close hood and cook 1 to 1-1/2 hours until  meat
is tender. Turn roast & baste every 15 minutes. Transfer to  cutting
board. When slightly cooled, use 2 large forks or hands to  pull meat
into shreads. Serve as desired. Makes 6 to 8 servings.  From the
<Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4
paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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