North Carolina Bbq Pork With Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless pork shoulder
		Sauce
2 cups	474ml	Apple cider vinegar
1 cup	237ml	Yellow mustard
1 1/2 teaspoons	7.5ml	Finely ground black pepper
1 tablespoon	15ml	Worcestershire sauce
1 cup	160g / 5.6oz	Brown sugar
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Tabasco sauce

Recipe Instructions

Over white hot coals, banked (the Weber Indirect Method), place pork, brushed with sauce. Cook, covered, 3 to 3 1/2 hours, basting and turning frequently.

Pull it to shreds, add leftover sauce, serve hot.

NOTES : Here is the recipe which caused my eventual downfall. I know it says NC and the North Carolina boys don't use mustard, but this is the way I got it off of the internet years ago. I was in North Carolina when I was 14 years old and BBQ was the last thing from my mind. Maybe the NC stands for something else I don't know but the sauce is great on pork, beef, weenies, boot leather, just about any thing. I was let out on a work release this weekend and made a quick Q -- smoked ham, resmoked with hickory for about an hour at roasting temps, and served with green beans and potatoes boiled in beer and a avocado salad. The sauce was excellent on the ham and beans. It gets better with age.

Source:
Ken Haycook

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