---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pork & ham, Bar-b-q
       Yield: 1 servings
       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.
   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.
   Recipe By     :
   From: D_swartz@gate.Net (Debbie Deneese