SASSY ROAST PORK Carol Simpson – St. Clair County

Ingredients

1 (5-pound) pork picnic roast

Sauce:
1 cup apple cider vinegar
1 teaspoon salt
½ cup white sugar
½ cup brown sugar
½ cup ketchup
3 tablespoons honey
Sprinkle of ground red pepper
3 tablespoons Worcestershire sauce
2 teaspoons prepared yellow mustard
1 medium onion, chopped fine
2 large cloves garlic, mashed

Preparation

Cook roast in a smoker or bake in oven at 300 F for 4 hours, or until very tender. Remove from oven. When cool enough to handle, slice meat from the bone and chop. Place chopped meat in a large bowl and pour sauce (recipe follows) over the meat, tossing to coat. Serve on buns while both meat and buns are warm. Good with slaw and baked beans.

For sauce: combine all ingredients in a saucepan and bring to a slow boil until all the sugar is dissolved.