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Barbecued Pork Shoulder

BBQ.Guys's picture
  Pork shoulder roast 7 Pound
  Onion 1 Medium, minced
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Firmly packed brown sugar 1 Cup (16 tbs)
  Catsup 1 Cup (16 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Worcestershire sauce 2 Tablespoon
  Grated lemon rind 1 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoon)
  Hot sauce 1 Teaspoon
  Chili powder 1⁄2 Teaspoon

Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Saute onion and garlic in butter in a medium saucepan until tender.
Stir in remaining ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Remove sauce from heat.
Set roast and sauce aside.
Prepare fire in a covered grill.
Place roast on grill.
Cover with lid, and open vent.
Cook over low coals 3 hours, turning roast occasionally.
Baste roast with sauce.
Cover and cook an additional hour or until thermometer registers 160° (medium).
Baste frequently with remaining sauce.
Let stand 10 to 15 minutes before slicing.

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