Robb's Pit-style Pork Roast

---------- Recipe via Meal-Master (tm) v8.02

Title: ROBB'S PIT-STYLE PORK ROAST
Categories: Meats, Bar-b-q
Yield: 10 servings

1 5-lb pork shoulder roast
1 Hickory chips
1 c Cider vinegar
1/2 c Prepared mustard
1/3 c Sugar
2 tb Hot chili peppers, chopped
2 tb Butter or margarine
2 ts Worcestershire sauce
1 ts Salt
1 ts Chili powder

At least one hour before grilling, soak wood chips in
enough water to cover. Drain wood chips. Prepare
mustard sauce as directed below.

In covered grill, arranged preheated coals around drip
pan; test for low heat above pan. Sprinkle 4 cups of
the wood chips over coals. Insert a meat thermometer
into thickest part of meat, without touching fat or
bone.

On grill rack, place meat over pan but not over coals.
Grill, covered, 3 hours or until well-done or 170
degrees F. (allow 35 to 40 minutes per pound). Adjust
vents and add more charcoal and wood chips as
necessary. Brush often with sauce during the last
hour.

Prepare sauce by combining all ingredients in 1-quart
saucepan. Over high heat, heat to boiling. Reduce
heat to low; simmer, uncovered, 5 minutes, stirring
often. Let stand at least 1 hour before serving.

-----