Mothers Day Cook Out

[Innkeeper]

This one originally came from the 1970 (5th edition) of the Sunset Barbeque Cookbook (back when California food was emulatable). It will serve your crowd and go with your Rosemount.

VENEZUELAN BARBEQUED PORK:

6 lb (or more) Butt half fresh ham (boned & butterflied)
1 lg Onion chopped
1 4 oz can Pimientos drained and chopped (or 2 red peppers roasted, peeled, seeded, and chopped)
1 tsp Crushed garlic
1/3 C Chopped parsley
½ C White wine vinegar
¼ C Olive oil
½ tbl Salt
¼ tsp Pepper

Have butcher bone and butterfly the meat, or do it yourself (not too difficult). The meat should end up as close as possible to the same thickness throughout. Combine other ingredients in a bowl and let set for awhile. Set meat fat side down on a work surface. With a sharp knife, crosshatch the meat about ½ inch deep. Put the meat, scored side up, in a baking dish or marinator and pour marinade over it. Let stand two hours. Scrape marinade off meat and reserve. Place meat, scored side down over low coals. Cover grill if possible, and cook slowly for one hour. Turn meat and cook another hour or hour and a half (170 degrees), basting with the marinade several times Heat remaining marinade. Slice meat, and nap with heated marinade. Serve.

Note: It is essential to use the butt half of a fresh ham (unsmoked), and not a Boston butt (a.k.a. pork butt, shoulder butt). The latter are too small and cook differently; and are best for pit barbeque. If the meat person makes you buy a whole ham, save the shank end for later, and roast it much the same way you would a loin of pork.




[This message has been edited by Innkeeper (edited 04-30-2003).]