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Ingredients
US|METRIC
16 SERVINGS
- 4 lb. boneless blade pork roast
- 1 qt. cider vinegar
- 1 Tbsp. crushed red pepper
- 1 Tbsp. black pepper
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Directions
- Stir together vinegar and peppers. Prepare medium-hot coals in covered grill, banking coals when hot. Position drip pan in center of grill bed, between banks of coals. Place pork on grill over drip pan, close hood. Cook for 2 1/2- 3 1/2 hours, basting frequently with vinegar marinade, until pork is very tender. Remove pork from grill, cool slightly; chop meat and serve.
NutritionView More
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15Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories15Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium0mg0% |
| Potassium50mg1% |
| Protein0g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate<1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C0% |
| Calcium2% |
| Iron0% |
* 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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