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Pulled Pork apple cider vinegar recipe
Comments
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This is the one I found on the forum and have started using.
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If you search for the Bone Suckin' Sauce recipe, that one is pretty good for a finishing sauce.
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I'm a huge fan of the Carolina style sauce in Steven Raichlen's how to grill cookbook, it's the best I've found.Tim, Maryland Meat Masters, LBGE, Queenstown, MD
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Here's a lazy recipe:
Apple cider vinegar
Some other s**t
Stir together
Enjoy
Sorry I legit don't have one handy that i've ever used.Firing up the BGE in Covington, GA -
This is mine:1 cup ketchup1 cup apple cider vinegar1/4 cup white vinegar3 tablespoons brown sugar3 teaspoons saltFresh ground pepper (lots)Red pepper flakes (lots)XL,L,SWinston-Salem, NC
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Know this is old - but for butt you can never have enough. Have seen these three here, from Elizabeth Karmel. We use the Lexington and Carolina Gold - both served warm over the pulled pork, extra for dressing each sandwich as needed. The Gold is for those who do not like the heat (SWMBO), the Lexington is ideal for some heat and those (me) who like slaw on their PP sammies. The Gold is "cooked".
Lexington-Style Vinegar Sauce
500ml apple cider vinegar
125ml ketchup
60ml packed brown sugar
30ml granulated white sugar
15ml Kosher salt
15ml ground white pepper
5ml to 15ml red pepper flakes (the more the hotter)
2.5ml ground black pepper
Mix everything in a non-reactive bowl and let sit for at least 10 minutes, or store covered in the fridge for almost ever.
Eastern Carolina-Style Sauce
500ml apple cider vinegar
250ml white vinegar
250ml water
15ml granulated white sugar
15ml Kosher salt
5ml ground white pepper
5ml to 15ml red pepper flakes (the more the hotter)
5ml ground black pepper
Mix everything in a non-reactive bowl and let sit for at least 10 minutes, or store covered in the fridge for almost ever.
Carolina Gold Sauce
250ml prepared yellow mustard
180ml apple cider vinegar
125ml molasses
60ml honey
30ml peanut oil
15ml Worcestershire sauce
10ml fine grind salt
2.5ml ground white pepper
2.5ml ground black pepper
2 or 3 dashes of cayenne pepper to taste
Mix it all into a space pan and heat to just less than a boil while stirring constantly. Reduce to simmer for at least five minutes, cool before using.
Keeps for up to 2 weeks in the fridge (we have kept for a month or longer)
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Damn, I need to get some Metric measuring equipment!
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
rifrench said:Damn, I need to get some Metric measuring equipment!
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I gotta say..... Thanks for all the suggestions! I can't remember what I did with that pork butt I asked suggestions for butt I'm starting to think I need to get one going again
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Ok, here is the break down,
500mL = ~17oz
125mL = ~4oz
180mL = 6oz
60mL = 2oz = 1/4 cup
30mL = 1oz = 2T
15mL = 1T
5mL = 1t
2.5mL = 1/2t
hope this helpsXL BGE, Lg BGE, MiniMax BGE, Mini BGE
Appleton, WI -
rifrench said:Damn, I need to get some Metric measuring equipment!
That way I can just put the big mixing bowl on the digital scale and pour crap in, hitting the tare function between each ingredient and not having to bother with or clean up measuring cups or spoons.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
If you can find this Vinegar Sauce by Franklin.... WOW....
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). -
Sorry. I just noticed (2 years using very heavy) on the bottle that it is only sold by HEB (Texas store).Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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What @Hi54putty said.
Now, if you want store bought, you cannot go wrong with Jim's Own Sauce based out of Cary, NC. They have a few sauces that are fantastic (mild, vinegar, smokey, mustard, and sticky). Mild is like Lexington style. Vinegar is eastern style. Mustard is well, mustard style. Sticky is like a sweet baby ray's thing. Oh and there's a hot, which is like Lexington but hotter.
http://jimsownsauce.com/products.html
I suggest if you order some to not buy online. Their shipping is crazy. Call their number and speak to Dawn. Tell her Matthew sent you. They may hook you up or they may hangup. Lol.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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If you've ever been to chapel hill -- you should get Allen & Sons sauce - best ever!!! Food network published their version a few years back and its pretty darn good! and is our go to sauce!
4oz. Applewood smoked bacon (one large piece) cut into chunks
3/4 cup beef stock
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1/4 ketchup
2 teaspoons red pepper flakes
1 teaspoon chipotle chili powder
1 tablespoon kosher salt
combine all ingredients in small sauce pan and bring to a boil. reduce to medium low and simmer until bacon renders (approximately 15 minutes). remove from heat and allow flavors to develop. remove bacon. stores nicely in fridge.
Cary, NC LBGE & Mini Max -
I use Meathead's "Lexington Dip" recipe; http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html
I like my butt rubbed and my pork pulled.
Member since 2009 -
I always use Elder Ward's version. Every time
1 cup white vin
1 cup cider vin
1 tbs each of sugar, tobasco, cayenne
1 tsp salt and black pepper
Apollo Beach, FL -
Wardster said:
I always use Elder Ward's version. Every time
1 cup white vin
1 cup cider vin
1 tbs each of sugar, tobasco, cayenne
1 tsp salt and black pepper
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Nah, he's a legend, just same last name I guess. I think my first eggfest was 1999. I Used to be more active, but life got in the way. I still lurk when I get the chance though...Apollo Beach, FL
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+1 on the Stephen Raichlen Carolina recipe in the how to grill book. Using that recipe right now. . . loosely. ...Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Thanks for the recipes.
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Always looking for tweaks for sauces. Thanks for sharing!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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This is one I pulled from Ultimate Book of BBQ with Chris Prieto. It has been a pretty big hit when I do pulled pork for guests who don't even know they like vinegar-based sauces.North Cackalacky Barbecue SauceVinegar-based sauces, like this slightly spicy sauce, are traditional in eastern North Carolina and don’t require refrigeration.Yield: about 1 2⁄3 cups Total: 30 Minutes2 cups apple cider vinegar1⁄4 cup ketchup2 Tbsp. firmly packed brown sugar2 Tbsp. hot sauce1 1⁄2 tsp. dried crushed red pepper1⁄2 tsp. coarse black pepper1⁄8 tsp. ground red pepper2 tsp. table salt1 Tbsp. fresh squeezed lemon juice1⁄2 cup apple juiceStir together all ingredients in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, until reduced to 1 2⁄3 cups, about 25 minutes.
https://patronsofthepit.wordpress.com/tag/christopher-prieto/--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers. -
@clemsontyger97 that sauce sounds good. ThanksCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I also us Elder Ward's sauce, but omit the sugar. It's the real deal.
Large BGE
Greenville, SC
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