• 4- pound boneless pork shoulder (Boston Butt)
  • 1 quart cider vinegar
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black pepper


Raleigh-Durham Pork Barbecue

Servings: 16

Minutes of prep time: 10
Minutes of cook time: 180

Nutritional analysis per serving:
Calories: 196
Grams of fat: 11
mg. Cholesterol: 73
mg. Sodium: 68

Stir together vinegar and peppers.
Prepare medium-hot coals in covered grill,
banking coals when hot. Position drip pan in
center of grill bed, between banks of coals.
Place pork on grill over drip pan, close hood.
Cook for 2 1/2- 3 1/2 hours, basting
frequently with vinegar marinade, until pork
is very tender. Remove pork from grill, cool
slightly; chop meat and serve with hush
puppies and cole slaw, if desired.