Yield: 1 Servings
|2 cups||Apple cider vinegar|
|1 cup||Yellow mustard|
|1½ teaspoon||Black pepper|
|1 tablespoon||Worcestershire Sauce|
|3 pounds||Boneless pork shoulder|
|1 cup||Brown sugar|
|1 teaspoon||Tabasco Sauce; (or similar Louisiana-style)|
By Ken Haycook
combine ingredients in saucepan over low-medium heat.
Over white hot coals, banked (indirect method), place pork brushed with sauce. Cook covered , 3-3½ hrs., basting and turning frequently. Pull it to shreds, add leftover sauce, serve hot.
Posted to bbq-digest by Dan Butts <db232@...> on May 13, 1998