Authentic Carolina Pork Barbeque
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Authentic Carolina Pork Barbeque
  Pork    Meat  
Last updated 6/12/2012 1:05:29 AM. Recipe ID 30478. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Authentic carolina pork barbeque
 Categories: Meat
      Yield: 8 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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 30478 (Apr 03, 2005)

[an error occurred while processing this directive]