| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
3-1/2 to 4- pound pork roast |
|
|
Salt & freshly ground pepper to taste |
| 1 1/2 |
c |
Distilled white vinegar |
| 6 |
tb |
Ketchup |
|
|
Salt & pepper to taste |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Water |
INSTRUCTIONS
THE PORK
THE SAUCE
From: Leslie <duncan@VIANET.ON.CA>
Date: Tue, 9 Jul 1996 00:24:35 -0400
1. Preheat oven to 500 degrees.
2. Rub the pork with salt & pepper.
3. Place the pork on a rack in a baking dish or in a skillet & put in the
oven. Bake for 10 minutes.
4. Reduce the heat to 275 degrees. Bake for 5 hours, turning the meat once
an hour.
5. Shred the meat with a fork & set aside.
6. Make the sauce by combining all ingredients in a saucepan. Cook & stir.
It makes about 3 cups.
7. Combine with the meat & serve.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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