Barbecued Pork Shoulder Recipe
Ingredients
| Pork shoulder | 1 | |
| Onion | 1 Medium, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| 1 cup cats up | ||
| Vinegar | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| 1 1/2 teaspoons grated lemon rind | ||
| 1 tablespoon plus 1 1/2 teaspoons lemon juice | ||
| Hot Sauce | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
Directions
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Saute onion and garlic in butter in a medium saucepan until tender.
Stir in remaining ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Remove sauce from heat.
Set roast and sauce aside.
Prepare fire in a covered grill.
Place roast on grill.
Cover with lid, and open vent.
Cook over low coals 3 hours, turning roast occasionally.
Baste roast with sauce.
Cover and cook an additional hour or until thermometer registers 160° (medium).
Baste frequently with remaining sauce.
Let stand 10 to 15 minutes before slicing.
Saute onion and garlic in butter in a medium saucepan until tender.
Stir in remaining ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Remove sauce from heat.
Set roast and sauce aside.
Prepare fire in a covered grill.
Place roast on grill.
Cover with lid, and open vent.
Cook over low coals 3 hours, turning roast occasionally.
Baste roast with sauce.
Cover and cook an additional hour or until thermometer registers 160° (medium).
Baste frequently with remaining sauce.
Let stand 10 to 15 minutes before slicing.
Chef
