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Sliced Barbecued Pork Recipe
|Catsup||4 Cup (64 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Lemon juice||4 1⁄4 Teaspoon (2 Tablespoons Plus 1/4 Teaspoon)|
|Hot sauce||1 Tablespoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Olive oil||1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Hot sauce||3⁄4 Teaspoon|
|Pork shoulder roast||5 1⁄2 Pound (1 Piece)|
Calories 477 Calories from Fat 236
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 9.1 g45.5%
Trans Fat 0.2 g
Cholesterol 128.9 mg
Sodium 1127.9 mg47%
Total Carbohydrates 21 g6.9%
Dietary Fiber 0.27 g1.1%
Sugars 18.4 g
Protein 38 g75.3%
Vitamin A 15.9% Vitamin C 22.2%
Calcium 5.2% Iron 15.6%
*Based on a 2000 Calorie diet
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.