| |
| 2 cups |
|
vinegar |
|
| 1 cup |
|
dry sherry |
|
| 1/4 cup |
|
oil |
|
| 1/4 cup |
|
smoke |
|
| 2 T |
|
Tabasco |
|
| 1 T |
|
red pepper flakes |
|
| 1 T |
|
rosemary |
|
| 1 T |
|
browning seasoning |
|
| 1 T |
|
garlic powder |
|
| 1 T |
|
garlic salt |
|
| 1 t |
|
red pepper |
|
| 1 t |
|
thyme |
|
|
|
| |
| These amounts are not exact. You may prefer to add more or less to smell. Mix and pour over meat. Prick meat many times to allow juice to seep into it. Roast in 400° oven for 1/3 time hours then reduce and cook at 250° for remaining time / lb. (20 minutes per lb boneless pork total) I cooked 18 lbs 6 hours AT least. (but even more tender if you cook for 9 hours.) |
|
| |
| Servings: 1 |
| |
| Cooking Tips |
| If you leave in the juice to serve it will bubble and stay nice and warm on the hot bar and not burn! |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |