| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 1 | Pork butt (shoulder) | |
| 1 | ga | Cider vinegar |
| 10 | oz | Worcestershire sauce |
| 6 | oz | Chili sauce |
| 1 1/4 | oz | Crushed red pepper flakes |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) Date: Thu, 25 Apr 1996 11:19:21 -0400 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #58 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”