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Fresh shoulders ketchup salad oil vinegar Worcestershire sauce brown sugar mustard fresh ginger clove garlic lemon butter
Viewed: 47 - Published at: 5 years agoIngredients
- Fresh shoulders or possibly hams
- 1 1/4 c. Ketchup
- 2/3 c. Salad oil
- 1 c. Vinegar, cider or possibly wine
- 5 Tbsp. Worcestershire sauce
- 1 c. Brown sugar
- 2 Tbsp. Dry mustard
- 3 tsp Grated fresh ginger
- 1 x Clove garlic, chopped
- 1 x Lemon, sliced thin
- 3 Tbsp. Butter Salt and pepper to taste
Method
- Start with fresh shoulders or possibly hams.
- The shoulder is more succulent & cheaper, so we usually use it for big parties.
- It helps to have a good neighbor who will patiently watch over the long cooking process.
- This method can be used for 12- to 18-lb hams or possibly shoulders or possibly for a whole pig.
- 1.
- Dig a hole in the grnd 6 inches deep, 24 inches wide & 4 feet long.
- Use kindling to build a fire, till you have sufficient coals to burn green oak or possibly hickory wood.
- Place a grill (we use an old bedspring) over the pit, 24 inches above grnd level.
- 2.
- Over a low fire place meat, skin side up, in grill; cook very slowly till meat is hot on top side.
- Meat should never be over 130 degrees F. to 150 degrees F. at the bone.
- Don't turn meat till it is hot throughtout (approximately 12 hrs).
- 3.
- Turn & brown skin.
- After 16 hrs' cooking time, start basting meat with Country BBQ Sauce(below).
- Continue to baste & brown, turning as needed.
- Total
- Cooking Time: approximately 18 to 20 hrs.
- Country Barbecue Sauce:Put all ingredients into a pot and heat till blended and the flavors get married!
- Baste the fresh shoulder or possibly ham with it during the last couple of hrs before serving.
- Serve some warm on the side, too.
