Pit-Style Pork Roast Robert

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Yield

10

servings

Prep

20

min

Cook

3

hrs

Ready

4

hrs

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 
Metric measurements

Ingredients

1each pork shoulder roast five pounds*
1x potato chips hickory flavour*
1cup cider vinegar
½cup prepared mustard
cup sugarVideo
2tablespoons hot chili peppers
2tablespoons butterVideo or margarine
2teaspoons worcestershire sauce
1teaspoon salt
1teaspoon chili powder
* not incl. in nutrient facts

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.

Note: (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.

First published: last updated: 2012-09-22

 

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 6042% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 408mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
 
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