| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Apple cider vinegar |
| 1 |
c |
Yellow mustard |
| 1 1/2 |
ts |
Black pepper |
| 1 |
tb |
Worcestershire Sauce |
| 3 |
lb |
Boneless pork shoulder |
| 1 |
c |
Brown sugar |
| 1/2 |
ts |
Cayenne |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Tabasco Sauce; (or similar Louisiana-style) |
INSTRUCTIONS
By Ken Haycook
combine ingredients in saucepan over low-medium heat.
Over white hot coals, banked (indirect method), place pork brushed with
sauce. Cook covered , 3-3 1/2 hrs., basting and turning frequently. Pull it
to shreds, add leftover sauce, serve hot.
Posted to bbq-digest by Dan Butts <db232@bangornews.infi.net> on May 13,
1998
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