AUTHENTIC CAROLINA PORK BARBEQUE
1 porkbutt (shoulder)
1 gal cider vinegar
10 oz Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs 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 1-1/2 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
There is only one happiness in life -- to love and to be loved.
*Angelique*
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