Authentic carolina pork barbeque

Yield: 1 Servings

Measure Ingredient
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

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