慢炖锅北卡罗莱纳烤猪肉

慢炖锅北卡罗莱纳烤猪肉

Ingredients

  • 2 1/4杯(300毫升)苹果醋
  • 3汤匙(30毫升)糖
  • 1汤匙(15毫升)伍斯特辣酱油
  • 1汤匙(15毫升)压碎的红辣椒片
  • 2茶匙(10毫升)盐
  • 1 1/2茶匙(7.5毫升)黑胡椒粉
  • 一块梅花肉、夹心肉、肩胛肉(3-4磅/1360-1800克)。

Directions

  1. 将苹果醋、糖、伍斯特辣酱油、压碎的红辣椒片、盐、胡椒粉放入一个中碗中混合。
  2. 将猪肉放入内胆。向猪肉上浇1杯(237毫升)醋混合料。将剩下的混合料放置一边备用。
  3. 盖上盖子,并以高档慢炖5小时,或以低档慢炖10小时。
  4. 用叉子挑起,当猪肉散落,说明炖好了。盛出肉,去除骨头。
  5. 在一个小的炖锅中,倒入剩下的苹果醋混合料煮沸。小火炖5分钟。和猪肉一起食用。
  6. 用一个叉子捣碎猪肉。可搭配面包和凉拌卷心菜一起食用。

份量:10-12

RECIPE TAGS

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