Pulled Pork apple cider vinegar recipe

marysvilleegger · May 2015

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!

GaBGE · May 2015

This is the one I found on the forum and have started using.

GaBGE · May 2015

stlcharcoal · May 2015

If you search for the Bone Suckin' Sauce recipe, that one is pretty good for a finishing sauce.

Tluke63 · December 2015

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.

jonnymack · December 2015

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.

Hi54putty · December 2015

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)

Skiddymarker · 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)

rifrench · December 2015

Damn, I need to get some Metric measuring equipment!

pgprescott · December 2015

rifrench said:

Damn, I need to get some Metric measuring equipment!

Yeah, what is this, chemistry class?

marysvilleegger · December 2015

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

Chris8938 · December 2015

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

HeavyG · December 2015

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.

Mickey · December 2015

If you can find this Vinegar Sauce by Franklin.... WOW....

Image: https://us.v-cdn.net/5017260/uploads/editor/u1/dcm8mty8nfk7.jpg

Mickey · December 2015

Sorry. I just noticed (2 years using very heavy) on the bottle that it is only sold by HEB (Texas store).

tarheelmatt · December 2015

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.

tailg8ers · February 2016

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.

500 · February 2016

I use Meathead's "Lexington Dip" recipe; http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html

Wardster · February 2016

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

SmokeyPitt · February 2016

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.

Wardster · February 2016

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...

kl8ton · February 2016

+1 on the Stephen Raichlen Carolina recipe in the how to grill book. Using that recipe right now. . . loosely. ...

bluebird66 · February 2016

Thanks for the recipes.

JohnnyTarheel · February 2016

Always looking for tweaks for sauces. Thanks for sharing!

clemsontyger97 · February 2017

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/

JohnnyTarheel · February 2017

@clemsontyger97 that sauce sounds good. Thanks

Dredger · February 2017

I also us Elder Ward's sauce, but omit the sugar. It's the real deal.

Pulled Pork apple cider vinegar recipe

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