Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (10 1/2 ounce) beef bouillon |
| 1⅓ cup | Water |
| ¾ cup | Worchestershire sauce |
| ½ cup | Cider vinegar |
| ⅓ cup | Canola oil or vegetable oil |
| 1 teaspoon | MSG |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Garlic powder or granules |
| ½ teaspoon | Red pepper; (up to 1) |
"You don't need a rub."
Mix together. Blend at room temperature. Baste pork shoulders regularly during smoking or in direct grilling.
Posted to recipelu-digest Volume 01 Number 622 by molony <molony@...> on Jan 28, 1998