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Vinegar on pulled pork?
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TN_Egger
Posts: 1,120
I just re-discovered a vinegar sauce for my pulled pork. Got tired of the usual tomato based sauce. This is great. Don't recall exact measurements.
- 1.5 cup distilled vinegar
- sugar
- crushed red pepper
- black pepper
- tabasco
- salt
Any other variations out there?
Signal Mountain, TN
Comments
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Absolutely. Play with it and come up ith your own concoction. Vinegar based is great. Use apple cider vinegar.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Here is one that we love on pulled pork , kind of eastern N C style.
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator. -
For the past year or so, I've favored mustard sauces, so I'd add a bunch of mustard. But otherwise, simple is good.
A year or so ago, I bought some Bragg's Apple Cider Vinegar w. Mother. My thought was to keep adding cider as I used the vinegar. But the bottle got shoved to the back of the shelf, and I forgot all about it. Came across it a few weeks ago. Don't know if the longer ferment has anything to do w. it, but it is the most "appley" and tartest cider vinegar I've had. Works way better in sauces and dressings.
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I start with a simple recipe (similar to what you have there)...and then add to it.One thing I have found is that your favorite BBQ rub is great in a sauce. I add some Oak Ridge Secret weapon.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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My go-to recipe is very similar to those posted but here goes:
2c apple cider vinegar
1.5c water
5/8c ketchup
1/4c brown sugar
5t salt
4t crushed red pepper
1t black pepper
1t white pepper
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Seems like when we used to drive down the east coast to Flarida in ye olde daze that the BBQ places that we liked to stop at in NC always had a vinegar shaker on the table with the other condiments.
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SteveWPBFL said:Seems like when we used to drive down the east coast to Flarida in ye olde daze that the BBQ places that we liked to stop at in NC always had a vinegar shaker on the table with the other condiments.
500ml (2 cups) apple cider vinegar
125ml (1/4 cup) ketchup or tomato sauce
65ml (1/4 cup) packed brown sugar
30ml (2Tbs) sugar
15ml (1Tbs) salt
15ml (1Tbs) ground white pepper
15ml (1Tbs) red chile flakes (will add heat the longer it sits)
1.5ml (1/2tsp) ground black pepper
Mix all ingredients and let sit for 30 minutes or covered in the fridge for weeks.
Use as dressing for slaw and for finishing pulled pork.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
I too have settled on a recipe similar to what CigarSmokinEgger posted. It's a little different every time I make it, but always popular.
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You have a nice base for eastern Mop sauce. Adding ketchup will make it western and get you estranged from any family east of 85 in North Carolina. For me, it's east all the way when I make it.
2 cups of vinegar (white or cider, I usually go 1:1)
1/4 cup brown sugar
1 tsp salt
1 tsp black pepper
Texas Pete, cayenne, crushed red pepper to taste. (1 tbsp each if you're a wuss)
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+1 on the Braggs.*******Owner of a large and a beloved mini in Philadelphia
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I would agree with most. I love adding the apple cider vinegar to the mix as well as some brown sugar.
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This link is my favorite recipe, I add a bit of red pepper flakes...maybe a teaspoon and cut the butter in half. http://noblepig.com/2010/01/east-carolina-barbeque-sauce-for-pulled-pork/
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