The following recipe is from my friend, Kris at the Greenbriar Inn and Catering — who also makes Wildbeary Products!
1 boneless pork loin or butt, about 5 pounds
1/4 cup butter melted
1/3 cup coarsely ground black pepper
1 C Wildbeary Huckleberry Vinegar
Trim as much fat from pork as possible. Place roast on rack in shallow roasting pan. Insert meat thermometer. Place roast in 400 degree oven. Mix butter, pepper and Wildbeary’s Huckleberry Vinegar together. Baste every 15 minutes for the first hour. When sauce begins to adhere to roast (35-40 minutes), reduce oven heat to 250 degrees and baste every 20 minutes for about 6 hours, or until meat thermometer registers 170 degrees. Add up to 3/4 C vinegar if sauce gets too greasy during basting period. A thick, peppery crust will form on outside of the roast.
