Yield: 6 Servings
|3 cups||Cider vinegar|
|2 tablespoons||Worcestershire sauce|
|3 tablespoons||Finely ground black pepper|
|2 tablespoons||Liquid hot-pepper sauce|
|¾ teaspoon||Salt; or to taste|
|1||(3-lb) pork butt or shoulder roast|
Combine vinegar, Worcestershire, pepper, hot pepper sauce and salt. Mix well. Let stand at least 1 hour at room temperature. (Don't use as a marinade--its too hot!). Meanwhile, prepare grill; best to use a covered smoker type. If using charcoal grill, cover pork with foil to equalize temperature. Prepare large bed of coals. When coals are covered in white ash, spread out. Position grill 5 inches above coals. Let grill heat about 2 minutes, scouring with metal brush. Set roast in place. Sear 2-5 minutes on each side until browned. Brush generously with baste. Close hood and cook 1 to 1-½ hours until meat is tender. Turn roast & baste every 15 minutes. Transfer to cutting board. When slightly cooled, use 2 large forks or hands to pull meat into shreads. Serve as desired. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .