| 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.
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