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2 hours
Prep: 30 minutes
Cook: 1 .5 hrs per pound
137 calories per serving view nutrition facts
2 - 4 Servings
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| 1 | each | pork shoulder butt | (shoulder) |
| 1 | gallon | cider vinegar | |
| 10 | ounces | worcestershire sauce | |
| 6 | ounces | chili sauce | |
| 1 1/4 | ounces | red pepper flakes | crushed |
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 F, and it takes at least 1-1/2 hours per pound, or until internal temperature reaches 150-160 F.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1518mg | 63% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 5.0g | 22% |
| Sugars 15.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 81% | Vitamin C | 43% | |
| Calcium | 11% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Enjoying food can be pure bliss. What besides the atmosphere and wine can create this? Culinary artists, or a craftsman using...
I have made different kinds of barbecue beef ribs in the past. I think this is one of the best, very nice sauce, and cooking time is almost perfect. The ribs turned out delicious.
