1 pork butt (shoulder)
1 gal cider vinegar
10 ozs Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs 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. 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.