Recipe - Hickory Barbeque Baste - Marinade

1 cup APPLE CIDER VINEGAR
One half cup FRESH LEMON JUICE; SEEDED,
CUT UP RINDS TO PUT IN POT
Three fourths cup WRIGHT'S HICKORY LIQUID
SMOKE; (6 TO 8 OUNCES) (up
TO 1)
1 cup DRY RED WINE
1 tablespoon LIQUID GARLIC
1 tablespoon LIQUID ONION
1 cup WORCESTERSHIRE SAUCE
1 cup APPLE JUICE
1 qt WATER

COMBINE ALL THE INGREDIENTS IN LARGE POT ON MEDIUMHIGH HEAT. STIR AND
BRING TO A BOIL, COVER AND BOIL 5 MINUTES. REMOVE FROM HEAT AND REMOVE
LEMON RINDS. REFRIGERATE IF NOT READY TO USE IMMEDIATELY AS HOT MARINADE.

TO USE AS A HOT MARINADE; PLACE MARINADE IN A POT LARGE ENOUGH TO HOLD THE
MEAT AND THE LIQUID. BRING TO A TEMP. OF 200 DEGREES ADD THE MEAT AND
SIMMER FOR 10 MINUTES, THEN TURN OFF HEAT . REMOVE MEAT AFTER BEING IN
LIQUID FOR A TOTAL OF 20 MINUTES.

I cook pork shoulders in this for pulled pork.

Posted to bbqdigest by "Andy" andy@adscd.com on Apr 8, 1999, converted
by MM_Buster v2.0l.