Pork Barbecue

Preparation info
  • Yield: about 2 pounds ;

    8 or More

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

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