| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue sa, Pork | 1 | Servings | |
INGREDIENTS
| 4 | c | Cider vinegar |
| 1/4 | c | Honey, 1/4 to 1/2 |
| 1/4 | c | Cheap yellow prepared |
| mustard NOT Dijon | ||
| 4 | T | Brown sugar |
| 4 | t | Salt |
| 2 | t | Ground black pepper, coarse |
| 4 | t | Red hot pepper flakes |
| pulverized |
INSTRUCTIONS
1997 Heat all in a sauce pan on low for approx. 30 min, whisking while heating. The honey and mustard I start with a 1/4 cup and than just add by taste. It usually ends up somewhere less than 1/2 a cup. The pepper flakes are the kind you would sprinkle on pizza. I smash them so piece doesn't get stuck in a judges teeth and starts to burn. I use about 1/2 to 3/4 cup of finished sauce to a 6 lb. pulled butt. Recipe by: Don Martin <doncdt@tiac.net> Posted to bbq-digest V5 #792 by RockMc <RockMc@aol.com> on Dec 29,
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Nutrition (calculated from recipe ingredients)
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Calories: 682
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9407.4mg
Potassium: 899.4mg
Carbohydrates: 136.3g
Fiber: 1.4g
Sugar: 127.5g
Protein: <1g