The barbecue sauces from the South vary
from region to region. This Eastern Carolina clear sauce of vinegar
and pepper is simple, but adds plenty of kick to your next gathering.
Complete your barbecue with hush puppies, coleslaw and potato
salad.
Raleigh-Durham
Pork Barbecue
- 1 (4-pound) boneless pork
shoulder (Boston Butt)
1 quart cider vinegar
1 tablespoon crushed red pepper
1 tablespoon black pepper
- Stir together vinegar
and peppers.
- Prepare medium-hot coals
in covered grill, banking coals when hot. Position drip pan in
center of grill bed, between banks of coals. Place pork on grill
over drip pan, close hood. Cook for 2 1/2 to 3 1/2 hours, basting
frequently with vinegar marinade, until pork is very tender.
- Remove pork from grill,
cool slightly; chop meat and serve.
Makes 16 servings.
Nutrition Facts:
Calories 196 calories
Protein 24 grams
Fat 11 grams
Sodium 68 milligrams
Cholesterol 73 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
