Vinegar based bbq sauce?

Hawg Fan

I posted a question yesterday asking what do you serve on pulled pork sandwiches and I got a lot of responses saying vinegar based sauce. I know that's popular in the Southeast, but not so much here in Oklahoma. Can someone send me a recipe for the sauce or a link to a site that I can buy some that you would recommend.

I tried the sweet red pepper relish on pulled pork, served on ciabatta bread today and it was awesome. But I like variety and would like to try the vinegar based sauce. Any recommendations?

Hoss

Blues Hog Tennessee Red.BEST storebought I ever tasted.It's ALL I use on pulled pork.

AZRP

This is my absolute favorite on pulled pork. -RP

2 cups apple cider vinegar
3 oz yellow mustard
½ stick butter
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
¼ tsp sugar
1 tbs lemon juice
16 oz ketchup

Cook at a simmer for 10 minutes stirring frequently.

winemaker ron

like Hoss said, Blues Hog, its the best. Only draw back you have to mail order it out west.

Carolina Q

Vinegar sauce is vinegar sauce. It is not vinegar with catsup and mustard and other thickeners. It also doesn't need to be cooked. That stuff is good, but it's not vinegar sauce.

Vinegar Sauce - traditional Eastern NC Style

1 ½ cups white vinegar
1 ½ cups apple cider vinegar
1 ½ tbls sugar
1 ½ tbls red pepper flakes
1 ½ tbls bottled hot pepper sauce
1 tsp cayenne pepper (optional)
Salt and pepper to taste

Mix this stuff and put it in a shaker bottle like soy sauce. Apply to pork sandwich and enjoy.

And no ciabatta bread please. Soft hamburger buns are the ticket. And if you want slaw, KFC style please.

Oh, and after you pull the meat, CHOP it as well. Enjoy!!

BobinFla

I was sure that you would post a picture of this :laugh:



http://www.scottsbarbecuesauce.com/

As far as I am concerned, it's the best, even better than Blues Hog Tennessee Red

I just got a case a month ago, and it's about half gone.

Makes a good sauce for vinegar slaw, too.

BOB

Carolina Q

Well, I've never heard of it for one thing. It looks thick, more like a western Carolina sauce, not something that would come out of Goldsboro. The stuff I'm talking about is as thick as, umm, vinegar. I'm not from NC, but I lived there for 5-6 years and never saw anything in the eastern part of the state that looked remotely like that. Except catsup. :laugh:

Hoss

EEEWWWWW! :laugh: :laugh:

Carolina Q

hahahahaha! good comeback, bud! shows how much YOU know! :laugh:

Hoss

I like the sauce recommendation,it just that choppin thing that amazes me. :S

Carolina Q

Dude, stop whinin' about it and TRY it! :laugh: It's not supposed to be paté, fer cryin' out loud!

Hoss

I have tried chopped.My conclusion is there are only 2 reasons to chop pulled pork.
1-If you can't cook good pulled pork and is is too tough to eat pulled,you chop it.
2- if you own a restraunt,only so much chopped will fit on a bun before it all starts falling off,so it goes further.
I have tried the chopped.Will you try the pulled? Just sayin,vanilla/chocolate.Each his own.It's all in good fun!
I was just messin with ya!

Carolina Q

haha, I eat it pulled most of the time. :laugh: It's quicker and easier. I like the texture of chopped better, and it's what I grew up with, but I usually just pull it and throw some on a bun. None of that sweet red sauce though!!

Hoss

I'm with you on the sweet red gunk!!!!

Carolina Q

So, should we get a room? :laugh: :laugh:

BobinFla

No, it is exactly as thick as vinegar, and there is absolutely NO catsup in it! Your recipe sounds very similar.

A few years ago, I was trying to duplicate a vinegar sauce that I had remembered from my early life in Salisbury (yeah, I know...not Eastern BBQ, but we grew up with the vinegar sauce from the Goldsboro area). Scotts wasn't exactly what I remembered, but it was so close (and who knows how much my "re-memory" had changed the taste?).

I quit searching.

It's great stuff. Try it, I guarantee you will love it!

BOB

Hawg Fan

Thanks to everyone for posting your recipes and recommendations for the bottled sauces. I'm gonna start with ordering a bottle of sauce and make one recipe myself for a comparison. I didn't know there was a difference in the East and West Carolina sauces. Sounds like some of you are passionate about your sauces :laugh:.

Carolina Q

I wouldn't say passionate... it's just that every way but mine is just plain WRONG!! :laugh: :laugh:

500

Oh there's a difference of preferences. Check out the BBQ Song;

http://www.youtube.com/watch?v=6ubTQfr_tyY&NR=1

Carolina Q

I love it!! "Is Florida a Southern state?!" hahahaha! I always wondered that myself! :laugh:

BobinFla

Carolina Q wrote:

I wouldn't say passionate... it's just that every way but mine is just plain WRONG!! :laugh: :laugh:

:laugh: :laugh:

Angela

I've never bought it in a jar.

I currently use one based on this recipe from Southern Living

2 cups apple cider vinegar
½ cup white vinegar
½ cup apple juice
¼ cup firmly packed brown sugar
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon ground red pepper
½ teaspoon paprika

I tweak it a little each time.

no ketsup sorry ewww

Hoss

Sounds YUMMEE to me!