I marinade mine in a vinegar, sugar, salt, pepper, and garlic over night. Then I throw it on the grill to cook it on both sides just until it's got a good sear.
I let it sit for 15 minutes, slice it on the cross-grain, and pour barbeque sauce over the slices. It's then baked, covered with foil in a slow oven (300 degrees) for 3-4 hours or until fork tender.
Smashed taters, and a green salad will make this a dinner on the back porch evening.
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