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Ingredients

• 1 quart WATER, Cool
• 32 lb PORK BUTTS FZ
• 1 tsp GARLIC DEHY GRA
• 3 lb ONIONS DRY
• 4 lb PEPPER SWT GRN FRESH
• 2 1/2 c. STARCH EDIBLE CORN
• 1 Tbsp. PEPPER BLACK 1 LB CN
• 4 x BAY LEAVES
• 1/4 c. GINGER Grnd
• 1 1/2 c. SOY SAUCE
• 1 quart VINEGAR CIDER
• 6 Tbsp. SALT TABLE 5LB

Description

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PLACE PORK IN ROASTING PAN. 2. COMBINE SOY SAUCE, VINEGAR, GARLIC, GINGER, BAY LEAVES, SALT, AND PEPPER. POUR OVER PORK;…

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