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| 1 | Pork butt (shoulder) |
| 1 x ca. 4 Liter | cider vinegar |
| 10 x ca. 30 g | Worcestershire Sauce |
| 6 x ca. 30 g | chilli sauce |
| 1 1/4 x ca. 30 g | red pepper crushed flakes |
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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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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