Barbecued Pork Shoulder Recipe
Is it you or the aroma of Barbecued Pork Shoulder that you are making that has dragged me to the kitchen?, were my partner's words. I have a weakness for Pork, thus I prepare this recipe often. Indulge yourself in this Barbecued Pork Shoulder as Appetizer. Easy eater, Fussy eater. No problem! Try this recipe for Barbecued Pork Shoulder and win over all.
Ingredients
1 (6 to 7 pound) pork shoulder roast
1 medium onion, minced
1 clove garlic, minced
1/2 cup butter or margarine, melted
1 cup firmly packed brown sugar
1 cup cats up
1/2 cup vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons grated lemon rind
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 teaspoon hot sauce
1/2 teaspoon chili powder
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.
