Hot Pork Barbecue
2 1/2 lbs. pork shoulder blade Boston roast
1/2 cup brandy
1/2 tsp. salt
1/2 tsp. cracked pepper
6 drops bottled hot pepper sauce
1/2 tsp. meat tenderizer
Place roast in glass baking pan. Combine remaining ingredients; pour over roast. Cover. Marinate roast 12 hours in refrigerator, turning occasionally . Place roast on grill over low glowing coals and cook until meat thermometer registers 170F (check new temp.) Brush roast frequently with sauce during last 30 minutes of cooking. Slice or chop meat. Pour remaining sauce over meat and serve on a bun. Or serve as sliced roast with sauce.
Sauce:
1/2 cup water
1/2 cup brown sugar
1 can (6 oz.) tomato sauce
1/2 tsp. chili powder
1 can (6 oz.) pineapple juice
1/4 tsp. allspice
1/2 cup vinegar
1/2 tsp. bottled hot pepper sauce
1/2 tsp. salt
1/2 tsp. cracked black pepper
1/2 cup chopped onion
1/3 cup chopped green pepper
1/2 cup chopped celery
Cornstarch
In saucepan, combine all ingredients except cornstarch. Cook over low heat, stirring occasionally, until celery is tender. Thicken with cornstarch as desired.
2 1/2 lbs. pork shoulder blade Boston roast
1/2 cup brandy
1/2 tsp. salt
1/2 tsp. cracked pepper
6 drops bottled hot pepper sauce
1/2 tsp. meat tenderizer
Place roast in glass baking pan. Combine remaining ingredients; pour over roast. Cover. Marinate roast 12 hours in refrigerator, turning occasionally . Place roast on grill over low glowing coals and cook until meat thermometer registers 170F (check new temp.) Brush roast frequently with sauce during last 30 minutes of cooking. Slice or chop meat. Pour remaining sauce over meat and serve on a bun. Or serve as sliced roast with sauce.
Sauce:
1/2 cup water
1/2 cup brown sugar
1 can (6 oz.) tomato sauce
1/2 tsp. chili powder
1 can (6 oz.) pineapple juice
1/4 tsp. allspice
1/2 cup vinegar
1/2 tsp. bottled hot pepper sauce
1/2 tsp. salt
1/2 tsp. cracked black pepper
1/2 cup chopped onion
1/3 cup chopped green pepper
1/2 cup chopped celery
Cornstarch
In saucepan, combine all ingredients except cornstarch. Cook over low heat, stirring occasionally, until celery is tender. Thicken with cornstarch as desired.