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Ingredients
US|METRIC
70 SERVINGS
- 1 whole hog (dressed, pocket cut, approximately 120 pounds)
- 1 cup olive oil
- 1 cup sugar
- 1 cup paprika
- 2/3 cup garlic salt
- 1/2 cup brown sugar
- 2 Tbsp. chili powder
- 4 tsp. cayenne pepper
- 4 tsp. black pepper
- 2 tsp. oregano
- 2 tsp. cumin
- 36 oz. dark beer
- 3 3/4 cups cider vinegar
- 3 3/4 cups distilled white vinegar
- 3 cups butter (6 sticks)
- 1 1/2 cups worcestershire sauce
- 3/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 9 Tbsp. chili powder
- 6 Tbsp. salt
- 3 Tbsp. sugar
- 2 Tbsp. black pepper
- 2 Tbsp. dry mustard
- 2 Tbsp. paprika
- 1 Tbsp. ground cumin
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Directions
- In mixing bowl, combine all ingredients and mix well to combine
- In a large sauce pan combine all the ingredients and mix well. Place over medium low heat and simmer until the butter melts. Keep the baste on low heat until ready to use.
- This baste can be made ahead of time refrigerated, and reheated before use. Store refrigerated for up to 2 days.
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