1 pork butt (shoulder)
1 gal cider vinegar
10 oz worcestershire sauce
6 oz chili sauce
1 1/4 oz crushed red pepper flakes
A Recipe for
Authentic Carolina Pork Barbeque
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This Recipe for Authentic Carolina Pork Barbeque is one of thousands in the Recipes-to-go Barbecue Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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If you enjoy this Authentic Carolina Pork Barbeque Recipe - you should enjoy the recipe collections you can find on the websites below:
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This is a recipe for Authentic Carolina Pork Barbeque from the recipe cookbook of Recipes-to-go (Barbecue)
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
We should look for someone to eat and drink with before looking for something to eat and drink... |
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
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
Serves: 1
Authentic Carolina Pork Barbeque Recipe brought to you by Recipes To-Go