Art's barbecue

Yield: 1 servings

Measure Ingredient
1 Pork Butt (4 Lbs)
¾ cup Brown Sugar
2 teaspoons Sexton Barbecue Spice -- or to taste
1½ tablespoon Vinegar
1½ cup Heinz Ketchup

Boil the pork butt until well done. When cool, strip into small pieces. Combine remaining ingredients and pour over pork. Serve hot.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-02-95 (22:59) (159) Fido: Cooking

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