Hickory Barbeque Baste - Marinade

Categories: None
Yield: 1 servings

1 c APPLE CIDER VINEGAR
1/2 c FRESH LEMON JUICE; SEEDED,
-CUT UP RINDS TO PUT IN POT
3/4 c WRIGHT'S HICKORY LIQUID
-SMOKE; (6 TO 8 OUNCES) (up
-TO 1)
1 c DRY RED WINE
1 tb LIQUID GARLIC
1 tb LIQUID ONION
1 c WORCESTERSHIRE SAUCE
1 c APPLE JUICE
1 qt WATER

COMBINE ALL THE INGREDIENTS IN LARGE POT ON MEDIUM-HIGH HEAT. STIR AND
BRING TO A BOIL, COVER AND BOIL 5 MINUTES. REMOVE FROM HEAT AND REMOVE
LEMON RINDS. REFRIGERATE IF NOT READY TO USE IMMEDIATELY AS HOT MARINADE.

TO USE AS A HOT MARINADE; PLACE MARINADE IN A POT LARGE ENOUGH TO HOLD THE
MEAT AND THE LIQUID. BRING TO A TEMP. OF 200 DEGREES ADD THE MEAT AND
SIMMER FOR 10 MINUTES, THEN TURN OFF HEAT . REMOVE MEAT AFTER BEING IN
LIQUID FOR A TOTAL OF 20 MINUTES.

I cook pork shoulders in this for pulled pork.

Posted to bbq-digest by "Andy" on Apr 8, 1999, converted
by MM_Buster v2.0l.

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