Sliced Barbecued Pork Recipe
Have you experienced the joy of this Sliced Barbecued Pork recipe, yet? Stock up on bags full of Pork as you will want to make this Sliced Barbecued Pork a lot. It is highly recommended to try out this great Sliced Barbecued Pork recipe.
Ingredients
4 cups catsup
2 cups vinegar
2 tablespoons plus 1/4 teaspoon lemon juice
1 tablespoon hot sauce
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon olive oil
1/2 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/2 cup cider vinegar
3/4 teaspoon hot sauce
1 (5- to 5 1/2-pound) pork shoulder roast
Directions
Combine first 8 ingredients in a small dutch oven, stirring well.
Cook, uncovered, over low heat 1 hour, stirring occasionally.
Remove sauce from heat.
Set sauce aside.
Combine cider vinegar and 3/4 teaspoon hot sauce, stirring well.
Set vinegar mixture aside.
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Grill roast over low coals 6 to 7 hours or until thermometer registers 160° (medium).
Turn and baste frequently with vinegar mixture.
Baste roast with sauce during last hour of grilling time.
Let stand 10 to 15 minutes before slicing.
Slice pork roast thinly, and toss with enough sauce to coat well.
If desired, cover and refrigerate remaining sauce for later use.
Cook, uncovered, over low heat 1 hour, stirring occasionally.
Remove sauce from heat.
Set sauce aside.
Combine cider vinegar and 3/4 teaspoon hot sauce, stirring well.
Set vinegar mixture aside.
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Grill roast over low coals 6 to 7 hours or until thermometer registers 160° (medium).
Turn and baste frequently with vinegar mixture.
Baste roast with sauce during last hour of grilling time.
Let stand 10 to 15 minutes before slicing.
Slice pork roast thinly, and toss with enough sauce to coat well.
If desired, cover and refrigerate remaining sauce for later use.
