Authentic carolina pork barbeque

Yield: 1 Servings

1 Pork butt (shoulder) 1 ga Cider vinegar
10 oz Worcestershire sauce 6 oz Chili sauce
1 1/4 oz 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. Recipe By : From: D_swartz@gate.Net (Debbie Deneese