Pit-Style Pork Roast Robert Recipe

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Pit-Style Pork Roast Robert Ingredients

1 5-lb pork shoulder roast
1 hickory chips
1 cup cider vinegar
1/2 cup prepared mustard
1/3 cup sugar
2 tbsp hot chili peppers, chopped
2 tbsp butter or margarine
2 tsp worcestershire sauce
1 tsp salt
1 tsp chili powder

A Recipe for
Pit-Style Pork Roast Robert

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
Baron Justus von Liebig (1803-1873) German chemist

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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This is a recipe for Pit-Style Pork Roast Robert from the recipe cookbook of Recipes-to-go (Meat)

Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.
Lionel Poilane

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Pit-Style Pork Roast Robert

We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.
William Osler

Pit-Style Pork Roast Robert Directions

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.

Serves: 10

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Pit-Style Pork Roast Robert Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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