“A very tangy, vinegar sauce. It's almost watery, nothing like the standard American ketchup- or mustard-based sauce. Excellent with pork. This recipe makes a pint of sauce, just the right amount to make four or five pounds of pulled pork. I got the recipe from a chef in Virginia who used to live in the Carolinas.”
READY IN:
5mins
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all of the ingredients in a glasspint jar. Cover tightly.
  2. Shake it up well.
  3. Set the jar on the counter and protect it from sunlight. Shake the jar from time to time for the next two or three days. This is optional. You can use the sauce right after mixing it, but it tastes better if you let it age a bit.
  4. If you don't use it all, you can put the jar in the refrigerator. It keeps forever, give or take a week.

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