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Pork Barbecue
- Yield: about 2 pounds ;
8 or More
Servings. - Difficulty
Complex
Published 1987
Several years ago I traveled for The New York Times to Lexington and Greensboro, North Carolina, to sample and explore the barbecues of each region. When I returned, I submitted a full account of my adventures, including the establishments in which I had dined, the techniques for barbecuing, a description of the professional ovens used, the woods burned, and so on. My editors requested recipes for preparing a barbecue in the home and I insisted that you cannot reproduce the same prod
Ingredients
Method
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