| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
ga |
Vinegar |
| 1/2 |
c |
Light brown sugar |
| 2 |
tb |
Salt |
| 1 |
tb |
Red pepper |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Red pepper flakes |
INSTRUCTIONS
A traditional NC style vinegar sauce always goes good on pulled pork
Heat all until boiling. Remove from heat, allow to cool. Store in covered
glass jars. This sauce is best if allowed to sit for 48 hours or longer
before serving. Keeps for a LONG LONG time if covered. As to the vinegar, I
use apple cider; some folks would probably shoot you if you tried to serve
them anything other than plain white vinegar, but I prefer this flavor.
This should NOT be the only sauce you provide (most folks won't like it),
but if you want to show your guests a little variety, put a mason jar of
this stuff on the table.
Smoke Shack Barbecue 1999 Grand Champion, SC State Barbecue Cookoff
Posted to bbq-digest by "Scott McDaniel" <scotmcd@gabn.net> on Apr 16,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Questioning God? He made the brain cells you think with”