* Exported from MasterCook * Real Carolina Barbecue Recipe By : CRAIG GARDINER (KNHT09A) Serving Size : 1 Preparation Time :0:00 Categories : Grill Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pork butts =4 to 5 pounds each 1/4 Cup paprika 2 Tablespoons salt 2 Tablespoons granulated sugar 2 Tablespoons brown sugar 2 Tablespoons ground cumin 2 Tablespoons chili powder 2 Tablespoons Freshly Ground Black Pepper 1 Tablespoon cayenne pepper Barbecue sauce: 1 Cup white vinegar 1 Cup cider vinegar 1 Tablespoon granulated sugar 1 Tablespoon crushed red pepper flakes 1 Tablespoon hot pepper sauce 1 Tablespoon salt 1 Tablespoon Freshly Ground Black Pepper Made this pork for a week-end party and everyone loved it. You do have to pay attention to it, but it's worth the effort. BTW, if you don't like food very spicy, cut down on the cayenne in the marinade. Craig. Remove two pork butts, 4 to 5 pounds each from the refrigerator. Combine 1/4 cup paprika with 2 tablespoons each of salt, granulated sugar, brown sugar, ground cumin, chili powder and freshly ground black pepper, and 1 tablespoon cayenne pepper. Rub meat all over with mixture and allow meat to come to room temperature, about 2 hours. Using hardwood charcoal, build a small fire on one side of a covered grill. Allow about 40 minutes for the charcoal to become completely ignited and covered with gray ash. Place the butts on the grill making sure that they are not over any part of the fire. Cover grill and open vents slightly. Add additional charcoal and turn meat every 30 to minutes to maintain a very slow fire. Cook until internal temperature is 165 to 170 F., and the meat is super tender, 5 to 7 hours. Make a barbecue sauce of 1 cup each of white vinegar and cider vinegar, and 1 tablespoon each of granulated sugar, crushed red pepper flakes, hot pepper sauce and salt and freshly ground black pepper to taste. Stir until sugar dissolves. Add more sugar if desired. Remove the pork butts from the grill and chop, slice or shred them. Mix the pork with the sauce to taste and pile it onto buns. Serve with coleslaw and pass additional hot sauce if desired. Yields 12 servings. Note: This sauce is of course very vinegary and may not be to everyone's taste. I also served a tomato-based BBQ sauce so people could take their choice. From Cook's magazine 1994. jmerrill@prodigy.com - - - - - - - - - - - - - - - - - -