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Recipe Name: Authentic Carolina Pork Barbeque Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Pork butt, shoulder
1 (s) Cider vinegar
10 Ounce(s) Worcestershire sauce
6 Ounce(s) Chili sauce
1 1/4 Ounce(s) Crushed red pepper flakes
Directions:
From: kmeade@ids2.idsonline.com (The Meades) Date: Thu, 25 Apr 1996
11:19:21 -0400 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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #58 From the MasterCook recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 375.7mg
Potassium: 721.9mg
Carbohydrates: 17.7g
Fiber: <1g
Sugar: 7.6g
Protein: <1g


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