| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Cider vinegar |
| 2 |
tb |
Worcestershire sauce |
| 3 |
tb |
Finely ground black pepper |
| 2 |
tb |
Liquid hot-pepper sauce |
| 3/4 |
ts |
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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