Authentic Carolina Pork Barbeque

Categories: Meat

Serves: 8 Servings

Ingredients:

1 Pork butt (shoulder)
1 ga Cider vinegar
10 oz Worcestershire sauce
6 oz Chili sauce
1 1/4 oz Crushed red pepper flakes

Instructions:
From: kmeade@ids2.idsonline.com (The Meades)

Date: Thu, 25 Apr 1996 11:19:21 -0400

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 1-1/2 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.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #58

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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