Pork Shoulder Roast
|Pork shoulder roast||1 , boned and tied|
|Cranberry apple juice||2 Cup (32 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Instant minced onion||1 Teaspoon|
Place roast in a deep bowl.
Combine juice, cinnamon, chili powder, onion, and pepper.
Pour over meat, cover, and refrigerate for 2 to 4 hours.
Bank about 20 glowing coals on each side of fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Lift pork from marinade and drain briefly (reserve marinade).
Insert a meat thermometer into center of roast.
Reserve 1 cup of the marinade for the sauce, if desired.
Place meat on grill directly over drip pan, cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting every 1/2 hour with remaining marinade, for 3 to 3 1/2 hours or until meat thermometer registers 175°.
Add 5 or 6 briquets on each side of fire every 1/2 hour to maintain a constant temperature.
If you prepare the sauce, blend cornstarch into part of the 1 cup of reserved marinade.
Stir until smooth, then add remaining marinade and cook over medium heat, stirring constantly, until clear and thickened.
When ready to serve, pass sauce to spoon over cooked sliced meat.