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Ingredientes
- 1 x 5-lb pork shoulder roast
- 1 x Hickory chips
- 1 c. Cider vinegar
- 1/2 c. Prepared mustard
- 1/3 c. Sugar
- 2 Tbsp. Warm chili peppers, minced
- 2 Tbsp. Butter or possibly margarine
- 2 tsp Worcestershire sauce
- 1 tsp Salt
- 1 tsp Chili pwdr
Direcciones
- At least one hour before grilling, soak wood chips in sufficient water to cover. Drain wood chips. Prepare mustard sauce as directed below.
- In covered grill, arranged preheated coals around drip pan; test for low heat above pan. Sprinkle 4 c. of the wood chips over coals. Insert a meat thermometer into thickest part of meat, without touching fat or possibly bone.
- On grill rack, place meat over pan but not over coals. Grill, covered, 3 hrs or possibly till well-done or possibly 170 degrees F. (allow 35 to 40 min per lb.). Adjust vents and add in more charcoal and wood chips as necessary.
- Brush often with sauce during the last hour.
- Prepare sauce by combining all ingredients in 1-qt saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 min, stirring often. Let stand at least 1 hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 10 servings | |
| Calories 268 | |
| Calories from Fat 114 | 43% |
| Total Fat 12.78g | 16% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 520mg | 22% |
| Potassium 524mg | 15% |
| Total Carbs 8.21g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.01g | 5% |
| Protein 27.7g | 44% |
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