Pig Sauce (north Carolina)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | qt | White vinegar |
| 2 | T | Crushed red pepper |
| 2 | T | Freshly ground black pepper |
| 2 | T | Salt |
| 2 | Cloves garlic, minced |
INSTRUCTIONS
This is the recipe I have in my little book, "BBQ & all the Fixin's" Combine all ingredients in a medium sized bowl. Let stand at least 1 hour before using. Store in refrig for up to 2 weeks. Makes enough sauce for 4 to 6 pounds of meat. To serve, let the pork cool slightly. Pull it apart, working with the grain of meat until shredded. Chop the pork into small pieces (1/4 to 1/2 inch) and marinate in the pig sauce at least one hour before serving. Do not let pork sit in the marinade longer than 12 hours, as the flavor will become too strong. Quote: "Here's a sauce that'll make your sow's ribs sit up and oink!" Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on Jul 03, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 13966.8mg
Potassium: 1196.3mg
Carbohydrates: 67.9g
Fiber: 3.8g
Sugar: <1g
Protein: 1.9g