03-15-2005, 05:12 AM
1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco® sauce
1/2 cup granulated sugar
1 pork shoulder, boned (approximately 3 pounds)
In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
Remove pork from marinade and place in a baking pan. Cook in a preheated 450 degrees F oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 degrees F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Yield: Serving size depends upon personal preference.
1 quart apple-cider vinegar
1/2 cup Tabasco® sauce
1/2 cup granulated sugar
1 pork shoulder, boned (approximately 3 pounds)
In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
Remove pork from marinade and place in a baking pan. Cook in a preheated 450 degrees F oven until well browned. Cover with foil. Pour some marinade over pork, lower temperature to 300 degrees F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
Yield: Serving size depends upon personal preference.