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NC Pork With Sauce


2 cups apple cider vinegar
1 cup yellow mustard
1 1/2 teaspoons finely ground black pepper
1 tablespoon Worcestershire sauce
3 pounds boneless pork shoulder
1 cup brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon Tabasco sauce

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.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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