| 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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