Recipe - Hot As A Pistol Pulled Pork

3 cup Cider vinegar
2 tablespoon Worcestershire sauce
3 tablespoon Finely ground black pepper
2 tablespoon Liquid hotpepper sauce
Three fourths teaspoon Salt; or to taste
1 (3lb) pork butt or shoulder
roast

Combine vinegar, Worcestershire, pepper, hot pepper sauce and salt. Mix
well. Let stand at least 1 hour at room temperature. (Don't use as a
marinadeits too hot!). Meanwhile, prepare grill; best to use a covered
smoker type. If using charcoal grill, cover pork with foil to equalize
temperature. Prepare large bed of coals. When coals are covered in white
ash, spread out. Position grill 5 inches above coals. Let grill heat about
2 minutes, scouring with metal brush. Set roast in place. Sear 25 minutes
on each side until browned. Brush generously with baste. Close hood and
cook 1 to 1One half hours until meat is tender. Turn roast & baste every 15
minutes. Transfer to cutting board. When slightly cooled, use 2 large forks
or hands to pull meat into shreads. Serve as desired. Makes 6 to 8
servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.