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Vinegar Sauce for Pulled Pork

Big PapaBig Papa Posts: 220
edited 11:28AM in EggHead Forum
Looking for everyones favorite Vinegar base sauce for Pulled Pork.


  • MaineggMainegg Posts: 7,787
    I use the sauce from "THE CHICKEN" do a search on here and it will pop up. zesty and a bit of heat. very good!!!
  • AZRPAZRP Posts: 10,116
    Here is my favorite. -RP

    2 Cups apple cider vinegar
    3 oz yellow mustard
    1/8 lb butter
    2 tsp salt
    ¼ tsp black pepper
    ¼ tsp cayenne pepper
    ¼ tsp sugar
    2 tsp lemon juice
    16 oz ketchup

    Cook at a simmer for 10 minutes stirring frequently.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I like to mix 3 parts Tennessesse Red with 1 part Blues Hog.

  • I really like this one.

    1/2 cup of prepared yellow mustard
    1/4 cup of apple cider vinegar
    3 tablespoons of molasses, mild or dark
    1/2 teaspoon of Worcestershire sauce
    1/2 teaspoon of Hungarian or Smoked Spanish paprika
    1/2 teaspoon white pepper
    1/2 teaspoon of cayenne pepper
    1/4 teaspoon of black pepper
    1 teaspoon hot sauce

    Mix and simmer 20 minutes. Pour into a container and refrigerate overnight before using.

    You can adjust the vinegar and mustard ratio to customize the taste to your liking.
  • Big PapaBig Papa Posts: 220
    Still looking for a couple more ;)
  • BahmaniciousBahmanicious Posts: 105
    The newest one I am working on right now goes like this:

    1 qt cider vinegar
    3 chipotle chiles in adobo, minced
    1 clove garlic, minced fine
    2 tablespoons fresh ground black pepper
    2 tablespoons kosher salt
    1 tablespoon turbinado sugar

    If you can give it a day for the flavors to come together, the better, however, I have used it as soon as four hours after putting it together.

    I'm going to keep adjusting on this and want to try a few additional spices and herbs in the mix, perhaps some tarragon, perhaps some mustard, but, I can't cook butts everyday, so, it is an ongoing prcess.
  • FidelFidel Posts: 10,172
    Very simple one from my father-out-law in South Carolina.

    2 parts white vinegar
    1 part Frank's Red Hot or similar pepper sauce
    a few dashes of kitchen bouquet
    a heavy dose of black pepper

    apply sparingly either as a mop or a finishing sauce.
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