Recipe - Pickin Pork

8 pound Pork shoulder; with bone
Apple cider vinegar
2 Jars lemon pepper

The night before serving:

1. Cut skin and fat off pork

2. Put pork in large container and pour apple cider vinegar over, to cover.

3. Soak over night.

Early the day of serving:

1. Remove pork from vinegar and pat dry.

2. Pat Lemon Pepper over entire shoulder to form a thick crust.

3. Wrap tightly in foil and put in baking dish or roasting pan.

4. Cook at least 8 hours at 250º.

Per serving: 6441 Calories; 490g Fat (70% calories from fat); 468g Protein;
2g Carbohydrate; 1934mg Cholesterol; 2451mg Sodium

Recipe by: Mariellen Scavongelli

Posted to TNT Prodigy's Recipe Exchange Newsletter by
ebburtis@ix.netcom.com on Sep 19, 97