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Description
Recipe courtesy of Elizabeth Karmel and adapted from Taming the Flame: Secrets to Hot-and-Quick Grilling and Low-and-Slow BBQ, John Wiley & Sons, April 2005
Ingredients
US|METRIC
18 SERVINGS
- 9 lb. pork blade roast (OR untrimmed end-cut pork shoulder roast)
- kosher salt
- black pepper
- olive oil
- 3/4 cup barbecue sauce (Lexington-Style Vinegar - ingredients below)
- 2 cups cider vinegar
- 1 Tbsp. kosher salt
- 1 Tbsp. white pepper
- 1 Tbsp. red pepper flakes (the more flakes, the hotter the sauce)
- 2 Tbsp. sugar
- 1/4 cup brown sugar
- 1/2 tsp. black pepper
- 1/2 cup ketchup
- 1 head green cabbage (chopped)
- hamburger buns
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Directions
- Prepare either a charcoal or gas grill for indirect cooking.
- Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook.
- Before placing the meat on the grill, add soaked wood chips. Place chips directly on white-gray ash briquettes or in the smoking box of your gas grill. If using a charcoal grill, you will need to add charcoal every hour to maintain the heat.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium770mg32% |
| Potassium1010mg29% |
| Protein51g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars8g |
| Vitamin A6% |
| Vitamin C45% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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