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Name: Robbs Pit-Style Pork Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: 1 5-lb pork shoulder roast; 1 c Cider vinegar; 2 tb Hot chili peppers, chopped; 1 ts Chili powder; 1/2 c Prepared mustard; 2 tb Butter or margarine; 1 ts Salt; 1 Hickory chips; 2 ts Worcestershire Sauce; 1/3 c Sugar

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INGREDIENTS

1 5-lb pork shoulder roast
1 c Cider vinegar
2 tb Hot chili peppers, chopped
1 ts Chili powder
1/2 c Prepared mustard
2 tb Butter or margarine
1 ts Salt
1 Hickory chips
2 ts Worcestershire Sauce
1/3 c Sugar

Servings

INSTRUCTIONS

At least one hour before grilling, soak wood chips in enough 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 cups of the wood chips over coals. 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. Grill, covered, 3 hours or until well-done or 170 degrees F. (allow 35 to 40 minutes per pound). Adjust vents and add more charcoal and wood chips as necessary. Brush often with sauce during the last hour. Prepare sauce by combining all ingredients in 1-quart saucepan. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes, stirring often. Let stand at least 1 hour before serving.

NOTES

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Robbs Pit-Style Pork Roast

1 5-lb pork shoulder roast
1 c Cider vinegar
2 tb Hot chili peppers, chopped
1 ts Chili powder
1/2 c Prepared mustard
2 tb Butter or margarine
1 ts Salt
1 Hickory chips
2 ts Worcestershire Sauce
1/3 c Sugar

At least one hour before grilling, soak wood chips in enough 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 cups of the wood chips over coals. 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. Grill, covered, 3  hours or until well-done or 170 degrees F. (allow 35 to 40 minutes per  pound). Adjust vents and add more charcoal and wood chips as necessary.  Brush often with sauce during the last hour.     Prepare sauce by combining all ingredients in 1-quart saucepan. Over high  heat, heat to boiling.  Reduce heat to low; simmer, uncovered, 5 minutes,  stirring often. Let stand at least 1 hour before serving.

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 10 Servings

Calories: 138
Calories from Fat: 50 (36%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.3g
Cholesterol 4.9mg		2 %
Sodium 298.6mg		10 %
Potassium 64.2mg		2 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 20.9g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 138

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