Billnpatti
Cannon
- Joined
- Aug 11, 2008
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One Pork roast of a size that suits your needs.
a can of pepper flakes
Enough garlic cloves to fill the holes in the roast
1 bottle of your favorite BBQ sauce
1 can beer
Use a paring knife to stab deep holes into the roast all over. Poke pepper flakes into each hole and plug it with a piece of garlic. Place the roast in a piece of cloth such as a dishtowel and then place the cloth wrapped roast in a container that can be closed such as a Tupperware container. Open the cloth wrap and pour the BBQ sauce on the roast. Use your hand to spread it all over the roast. Close up the cloth wrap and pour the beer into the container. The cloth will wick it up and over the roast. Close up the container and refrigerate for at least 24 hours. At the end of the marinading time, remove the roast and place it on a prepared BBQ pit and slow cook it at around 225 to 250 degrees over hardwood coals until done. This usually takes 4 to 6 to 8 hours (depending on size) of low and slow cooking. Slice and serve. The meat takes on the flavor of the pepper flakes but does not take on their heat. The flakes can, however, retain a bit of their nip so if you are sensitive to spicy things, just rake away the flakes and enjoy the meat.
This roast is good enough to make a hound break a logchain. :haha: Save this recipe because if you make it once, you will be looking for this recipe again......and soon.
a can of pepper flakes
Enough garlic cloves to fill the holes in the roast
1 bottle of your favorite BBQ sauce
1 can beer
Use a paring knife to stab deep holes into the roast all over. Poke pepper flakes into each hole and plug it with a piece of garlic. Place the roast in a piece of cloth such as a dishtowel and then place the cloth wrapped roast in a container that can be closed such as a Tupperware container. Open the cloth wrap and pour the BBQ sauce on the roast. Use your hand to spread it all over the roast. Close up the cloth wrap and pour the beer into the container. The cloth will wick it up and over the roast. Close up the container and refrigerate for at least 24 hours. At the end of the marinading time, remove the roast and place it on a prepared BBQ pit and slow cook it at around 225 to 250 degrees over hardwood coals until done. This usually takes 4 to 6 to 8 hours (depending on size) of low and slow cooking. Slice and serve. The meat takes on the flavor of the pepper flakes but does not take on their heat. The flakes can, however, retain a bit of their nip so if you are sensitive to spicy things, just rake away the flakes and enjoy the meat.
This roast is good enough to make a hound break a logchain. :haha: Save this recipe because if you make it once, you will be looking for this recipe again......and soon.
