|1||Pork butt (shoulder)|
|1 gallon||Cider vinegar|
|10 ounces||Worcestershire sauce|
|6 ounces||Chili sauce|
|1¼ ounce||Crushed red pepper flakes|
Mix all sauce ingredients together. Use as a basting sauce for the meat.
The pork has to be barbecued - that is, cooked long and slow over a real wood fire, preferably hickory. Temp should be around 220 degrees, and it takes at least 1-½ hours per pound, or until internal temp. reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done. It has to be served on a CWB: Cheap White Bun. After that, the only question is "with or without?" Sweet cole slaw on top, that is.
Recipe By :
From: D_swartz@... (Debbie Deneese