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| 8 | lbs | pork shoulder | with bone |
| 1 | x | apple cider vinegar | |
| 2 | each | lemon pepper | jars |
The night before serving:
1. Cut skin and fat off pork.
2. Put pork in large container and pour apple cider vinegar over, to cover.
3. Soak over night.
Early the day of serving:
1. Remove pork from vinegar and pat dry.
2. Pat Lemon Pepper over entire shoulder to form a thick crust.
3. Wrap tightly in foil and put in baking dish or roasting pan.
4. Cook at least 8 hours at 250º.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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