🫙 From the Spice Rack
Robb's Pit-Style Pork Roast
1 5-lb pork shoulder roast 1 Hickory chips 1 c Cider vinegar 1/2 c Prepared mustard 1/3 c Sugar 2 tb Hot chili peppers, chopped 2 tb Butter or margarine 2 ts Worcestershire sauce
maineasy
Ingredients8 items
Ingredients
- 15-lb pork shoulder roast
- 1hickory chips
- 1c cider vinegar
- 1/2c prepared mustard
- 1/3c sugar
- 2tb hot chili peppers, chopped
- 2tb butter or margarine
- 2ts worcestershire sauce
Directions
- 1
1 5-lb pork shoulder roast 1 Hickory chips 1 c Cider vinegar 1/2 c Prepared mustard 1/3 c Sugar 2 tb Hot chili peppers, chopped 2 tb Butter
- 2
Drain wood chips
- 3
Prepare mustard sauce as directed below. In covered grill, arranged preheated coals around drip pan
- 4
test for low heat above pan
- 5
Sprinkle 4 cups of the wood chips over coals
- 6
Insert a meat thermometer into thickest part of meat, without touching fat or bone. On grill rack, place meat over pan but not over coals
- 7
Grill, covered, 3 hours or until well-done or 170 degrees F
- 8
allow 35 to 40 minutes per pound)