Sliced Barbecued Pork
|Catsup||4 Cup (64 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Lemon juice||4 1⁄4 Teaspoon (2 Tablespoons Plus 1/4 Teaspoon)|
|Hot sauce||1 Tablespoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Olive oil||1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Hot sauce||3⁄4 Teaspoon|
|Pork shoulder roast||5 1⁄2 Pound (1 Piece)|
Combine first 8 ingredients in a small dutch oven, stirring well.
Cook, uncovered, over low heat 1 hour, stirring occasionally.
Remove sauce from heat.
Set sauce aside.
Combine cider vinegar and 3/4 teaspoon hot sauce, stirring well.
Set vinegar mixture aside.
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Grill roast over low coals 6 to 7 hours or until thermometer registers 160° (medium).
Turn and baste frequently with vinegar mixture.
Baste roast with sauce during last hour of grilling time.
Let stand 10 to 15 minutes before slicing.
Slice pork roast thinly, and toss with enough sauce to coat well.
If desired, cover and refrigerate remaining sauce for later use.