Carolina Barbecue Pork Sauce
Ingredients
1 porkbutt
(shoulder)
1 gal
cider vinegar
10 oz
Worcestershire sauce
6 ozs
chili sauce
1 1/4 ozs
crushed red pepper flakes
Preparation
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!
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