Mop sauce for pork shoulder

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

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