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.

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