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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
1. Combine catsup, 2 cups vinegar, lemon juice , 1 tablespoon hot sauce, Worcestershire sauce, olive oil, mustard, and garlic salt in a small Dutch oven; stir well. Cook, uncovered, over low heat 1 hour, stirring occasionally.
2. Combine 1/2 cup cider vinegar and 3/4 teaspoon hot sauce; stir well. Set aside.
3. Place roast 6 to 8 inches from slow coals. Insert meat thermometer, being careful not to touch bone or fat. Grill 6 to 7 hours or until meat thermometer registers 170°, turning frequently and basting frequently with vinegar-hot sauce mixture. Baste meat with barbecue sauce during last hour of grilling.
4. Slice meat thinly , and toss with enough barbecue sauce to coat well. Remaining barbecue sauce may be kept refrigerated for other uses.
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