QandAs: Food

Authentic 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 - 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.

You now know how to make Authentic Carolina Pork Barbeque! Be sure to comment on this recipe below.