BBQ |
Robb's Pit-Style Pork Roast |
1 5-lb pork shoulder roast 1 hickory chips 1 cup cider vinegar 1/2 cup prepared mustard 1/3 cup sugar 2 tablespoon hot chili peppers, chopped 2 tablespoon butter or margarine 2 teaspoon worcestershire sauce 1 teaspoon salt 1 teaspoon chili powder |
At least one hour before grilling, soak wood chips in enough water to over. 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 cups of the wood chips over coals. Insert a meat thermometer into thickest part of meat, without touching fat or bone.
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