Authentic Carolina Pork Barbeque
Yield
2 - 4 ServingsPrep
30 minCook
1Ready
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork shoulder
(shoulder) |
*
|
| 1 | gallon |
apple cider vinegar
|
*
|
| 10 | ounces |
worcestershire sauce
|
|
| 6 | ounces |
chili sauce
|
|
| 1 ¼ | ounces |
red pepper flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork shoulder
(shoulder) |
*
|
| 3.8 | l |
apple cider vinegar
|
*
|
| 289 | ml/g |
worcestershire sauce
|
|
| 173.4 | ml/g |
chili sauce
|
|
| 36.1 | ml/g |
red pepper flakes
crushed |
|
Directions
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.
Temperature should be around 220 F, and it takes at least 1½ hours per pound, or until internal temperature reaches 150 to 160 F.
