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Pulled Pork apple cider vinegar recipe

Can someone give me a recipe for the apple cider vinegar with red pepper flakes sauce?    I'm being lazy today so my apologies for not searching....  Doing a butt tmrrw and want to make up th sauce today. Many thanks and have a great day! 

Comments

  • GaBGEGaBGE Posts: 446
    This is the one I found on the forum and have started using. 
  • GaBGEGaBGE Posts: 446
  • stlcharcoalstlcharcoal Posts: 3,414
    If you search for the Bone Suckin' Sauce recipe, that one is pretty good for a finishing sauce.
  • 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
  • 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

  • Hi54puttyHi54putty Posts: 1,873
    This is mine:

    1 cup ketchup
    1 cup apple cider vinegar
    1/4 cup white vinegar
    3 tablespoons brown sugar
    3 teaspoons salt
    Fresh ground pepper (lots)
    Red pepper flakes (lots)
    XL,L,S 
    Winston-Salem, NC 
  • SkiddymarkerSkiddymarker Posts: 8,406
    edited December 2015
    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!
  • rifrenchrifrench Posts: 228
    Damn, I need to get some Metric measuring equipment!
     1 LBGE, 1 SBGE, and 1 KBQ near Blackstone, Virginia
  • pgprescottpgprescott Posts: 11,220
    rifrench said:
    Damn, I need to get some Metric measuring equipment!
    Yeah, what is this, chemistry class?
  • 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 =)
  • 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 helps
    Appleton, WI    Inherited LBGE
  • HeavyGHeavyG Posts: 5,585
    rifrench said:
    Damn, I need to get some Metric measuring equipment!
    Personally, I prefer recipes to just have ingredients listed in grams.

    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.
    Camped out in the (757/804)
  • MickeyMickey Posts: 18,923
    If you can find this Vinegar Sauce by Franklin.... WOW.... 

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,923
    Sorry. I just noticed (2 years using very heavy) on the bottle that it is only sold by HEB (Texas store).
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tarheelmatttarheelmatt Posts: 9,729
    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. 

    ------------------------------
    Thomasville, NC
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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
  • 500500 Posts: 2,759
    I use Meathead's "Lexington Dip" recipe; http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html

    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • WardsterWardster Posts: 1,006

    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
  • SmokeyPittSmokeyPitt Posts: 9,992
    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

    @Wardster are you Elder Ward?  I stalked your comment history and you have been around a while.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • WardsterWardster Posts: 1,006
    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
  • kl8tonkl8ton Posts: 2,388
    +1 on the Stephen Raichlen Carolina recipe in the how to grill book. Using that recipe right now. . . loosely. ... 
    LBGE - 36Blackstone
    Grand Rapids MI
  • bluebird66bluebird66 Posts: 2,182
    Thanks for the recipes.
    Large Egg with adjustable rig, Kick Ash Basket 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"
  • 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 Sauce
    Vinegar-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 Minutes
    2 cups apple cider vinegar
    1⁄4 cup ketchup
    2 Tbsp. firmly packed brown sugar
    2 Tbsp. hot sauce
    1 1⁄2 tsp. dried crushed red pepper
    1⁄2 tsp. coarse black pepper
    1⁄8 tsp. ground red pepper
    2 tsp. table salt
    1 Tbsp. fresh squeezed lemon juice
    1⁄2 cup apple juice
    Stir 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. Thanks
    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"
  • DredgerDredger Posts: 1,456
    I also us Elder Ward's sauce, but omit the sugar. It's the real deal.
    Large BGE
    Greenville, SC
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