BARBECUE PORK PULL
1 pork shoulder roast (about 6 pounds)
1 1/2 cups cider vinegar
1 cup ketchup
2 cups water
2 teaspoons salt
Freshly ground black pepper to taste
Preheat oven to 300 degrees F.
Brown roast in large nonstick skillet; place it in a Dutch oven.
Mix vinegar, ketchup, water, salt and pepper in a saucepan; bring to a boil. Pour it over roast; cover.
Bake 40 minutes per pound, basting occasionally with drippings. Turn once every hour. The meat should be very soft when done.
Transfer roast to a chopping board. Remove meat from bone; chop it into fine pieces. Add any solids from cooking liquid to meat. Season to taste with additional vinegar, salt and pepper.
Makes 6 servings
Source: Source: Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients by Rozanne Gold
1 pork shoulder roast (about 6 pounds)
1 1/2 cups cider vinegar
1 cup ketchup
2 cups water
2 teaspoons salt
Freshly ground black pepper to taste
Preheat oven to 300 degrees F.
Brown roast in large nonstick skillet; place it in a Dutch oven.
Mix vinegar, ketchup, water, salt and pepper in a saucepan; bring to a boil. Pour it over roast; cover.
Bake 40 minutes per pound, basting occasionally with drippings. Turn once every hour. The meat should be very soft when done.
Transfer roast to a chopping board. Remove meat from bone; chop it into fine pieces. Add any solids from cooking liquid to meat. Season to taste with additional vinegar, salt and pepper.
Makes 6 servings
Source: Source: Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients by Rozanne Gold
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