The barbecue sauces from the South vary from region to region. This Eastern Carolina barbeque recipe shows a clear sauce of vinegar and pepper which is simple, but adds plenty of kick to your next barbeque gathering. Complete your barbecue with hush puppies, coleslaw and/or potato salad.

4- pound boneless pork shoulder (Boston Butt)

1 quart cider vinegar

1 tablespoon crushed red pepper

1 tablespoon black pepper

1. Stir together vinegar and peppers.

2. Prepare medium-hot coals in covered grill, banking coals when hot. Position drip pan in center of grill bed, between banks of coals.

3. Place pork on grill over drip pan, close hood. Cook for 2 1/2- 3 1/2 hours, basting frequently with vinegar marinade, until pork is very tender.

4. Remove pork from grill, cool slightly; chop meat and serve.

Makes 16 servings.

Recipe courtesy of the National Pork Board.

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