Ingredients

1 pork butt (shoulder)
6 ounce chili sauce
1 gallon cider vinegar
1 1/4 ounce crushed red pepper flakes
10 ounce worcestershire sauce

Cooking Instructions

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 degrees, and it takes at least 1 1/2 hours per pound, or until internal temperature. 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 White Bun with sweet coleslaw on top.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)