Recipe - Authentic Carolina Pork Barbeque

1 Pork butt (shoulder)
1 ga Cider vinegar
10 ounce Worcestershire sauce
6 ounce Chili sauce
1 One fourth ounce Crushed red pepper flakes

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 1One half hours per pound, or until internal temp. reaches
150160 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.

MCRECIPE@MASTERCOOK.COM

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