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@@@@@ Now You're Cooking! Export Format NC Pork With Sauce none 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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