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Recipe
Authentic Carolina Pork Barbecue Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4136g | |
| Calories 1113 | |
| Calories from Fat 10 | 1% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2985mg | 124% |
| Potassium 5501mg | 157% |
| Total Carbs 113.64g | 30% |
| Dietary Fiber 9.4g | 31% |
| Sugars 43.93g | 29% |
| Protein 3.88g | 6% |
Ingredients Convert Measures
- 1 x pork butt (shoulder)
- 1 gal cider vinegar
- 10 ounce Worcestershire sauce
- 1 1/4 ounce crushed red pepper flakes
Directions
- Mix all sauce ingredients together. Use as a basting sauce for the meat.
- The pork has to be barbecued - which 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 hrs per lb., or possibly till 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 which, the only question is "with or possibly without" Cole slaw on top, which is.