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Marshall's Pork Shoulder and Barbecue Sauce
Recipe courtesy Robert Drumheller

Ingredients
16 ounces apple cider vinegar
2 ounces red hot sauce
2 ounces freshly squeezed lemon juice
4 ounces light brown sugar
1 teaspoon red cayenne pepper
1 1/4 teaspoons crushed red pepper
Salt and black pepper
1 (8 to 10-pound) pork shoulder with skin

Instructions
Mix all the ingredients, except the pork, in a glass


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

or plastic bowl until the brown sugar dissolves. The sauce can be made a day ahead
and stored, covered, in the refrigerator.

Preheat the grill to 250 degrees F.

Place the pork shoulder on the grill and cook the meat until the internal
temperature reaches 180 degrees F, about 10 to 12 hours. Once the pork shoulder is
finished cooking, remove from the grill and let rest until it is cool enough to
handle.

Strip the skin and bones from the pork shoulder and discard. Pull the pork meat
into shreds or chop with a cleaver. Pour half of the sauce into the meat and mix
with your hands. Continue adding sauce to the meat until the meat is moist but not
soggy.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Serve the pork shoulder with baked sweet potatoes, coleslaw, and some extra
barbecue sauce on the side.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved