Art's Barbeque
Preserved from Centennial Cookbook 1893–1993, Farmersville, Illinois, printed page Front matter.
Ingredients
- 1 Pork Butt about 4 lbs.
- ¾ C. brown sugar
- 1 cap vinegar
- 1½ C. ketchup
- Sexton Barbeque Spice to own taste
Instructions
- Boil pork until well done. Shred the meat by hand into small bite size pieces. Add the ketchup and vinegar. Mix well. Add enough Sexton Barbeque Spice to own taste. This is for a small batch. It can easily be doubled or more. This was always a favorite at Art's!
Notes
Source fidelity note: Preserved from the 1993 Farmersville Centennial Cookbook scan. No missing source detail has been inferred.