CAROLINA BBQ

CAROLINA BBQ

6 lbs. pork shoulder
1 bay leaf
1 tsp. crushed red pepper flake
4 cups water
1 cup vinegar
1/3 cup white sugar
3 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 clove garlic, pressed

Place pork shoulder, bay leaf, red pepper and water in a large pot with lid. Bring to boil.

Simmered covered 4-5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat.

Take 3 cups of liquid and bring to a boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.

Yield: 6 servings.