Carolina Pork Barbeque
- 1 pork butt (shoulder)
- 1 gal cider vinegar
- 10 ozs 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 – cooked long and slow over a real wood fire, preferably hickory or oak (if you do not like the burping hickory gives you)
The cooking temperature should be around 220 degrees. It takes at least 1-1/2 hours per pound, or until internal temperature reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done.
Server on a CWB: Cheap White Bun. After that, the only question is…. “with or without?” Sweet cole slaw on top, that is.