Authentic Carolina Pork Barbeque Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Pork butt, shoulder
1 gallon: Cider vinegar,
10 ounce: Worcestershire sauce,
6 ounce: Chili sauce,
1 1/4 ounce: Crushed red pepper flakes,
Directions:
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.
Recipe By :
From: D_swartz@gate.Net (Debbie Deneese
Source from luhu.jp
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.
Recipe By :
From: D_swartz@gate.Net (Debbie Deneese
Source from luhu.jp