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4 hours
Prep: 20 minutes
Cook: 3 hours
60 calories per serving view nutrition facts
10 servings
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| 1 | each | pork shoulder roast | five pounds |
| 1 | x | potato chips | hickory flavour |
| 1 | cup | cider vinegar | |
| 1/2 | cup | prepared mustard | |
| 1/3 | cup | sugar | |
| 2 | tablespoons | hot chili peppers | |
| 2 | tablespoons | butter | or margarine |
| 2 | teaspoons | worcestershire sauce | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | chili powder |
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.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 408mg | 17% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 2% |
| Sugars 7.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 3% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 2% |
* 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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