Authentic Carolina Pork Barbeque

      1    Pork butt (shoulder)                6 oz Chili sauce
      1 ga Cider vinegar                   1 1/4 oz Crushed red pepper flakes
     10 oz Worcestershire sauce

  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. Temp should be around 220 degrees, and it
  takes at least 1-1/2 hours per pound, or until internal temp. 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 CWB:  Cheap White Bun.  After that, the only question is "with or
  without?" Sweet cole slaw on top, that is.