- 1 Pork butt (shoulder)
- 1 ga Cider vinegar
- 10 oz Worcestershire sauce
- 6 oz Chili sauce
- 1 1/4 oz Crushed red pepper flakes
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 degrees, and it
takes at least 1-1/2 hours per pound, or until internal temp. reaches