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Ingredients
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4312g | |
| Calories 1265 | |
| Calories from Fat 91 | 7% |
| Total Fat 10.1g | 13% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.07g | |
| Cholesterol 105mg | 35% |
| Sodium 3085mg | 129% |
| Potassium 5716mg | 163% |
| Total Carbs 92.48g | 25% |
| Dietary Fiber 0.6g | 2% |
| Sugars 44.95g | 30% |
| Protein 33.15g | 53% |
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