vinegar based sauce needed


 
B

Bruce R

TVWBB Member
I'm looking for a vinegar based sauce (either white or apple cider) with a kick to put on my pulled pork. Any suggestions would be appreciated.
 
you may already know about this and want something else but "number 5" sauce I have used and like for pork. when I use vinigar based (not to often but ussually on pork butt) for whatever reason I like 'Amy Andersons' in a weber book I have. If you don't have it it's
1C ketchup
1/3C cider vin.
2 Tbls. light brown sug.
4tsp. Worsh. sauce
1 Tbls. honey
1 Tbls. molasses
1/2 tsp. garlic powder
nothin to special but i just like it a lot and don't know why. If you need more kick you shouldn't have much trouble tweeking it w/ spice. Im only smart enough and 'chef" enough that I just throw in chipolte or cayenne, etc. hopefully I helped some, but theres so many to choose from. have fun. -Dan
 
This is what I use..it's awesome on pork and chicken

3/4 Cup Yellow Mustard
3/4 Cup Cider Vinegar
1 TBS Light brown Sugar
1 1/2 TBS unsalted butter
2 tsp salt
2 tsp Worcestershire sauce
1 1/4 tsp freshly ground black pepper
2 tsp Louisiana-style hot sauce, or more to taste

Combine all ingredients in saucepan, whisk to blend, and simmer over low heat for 20 minutes. Cool and put in a glass bottle for storage in the refer.
 
Here's one I use all the time. I pull the pork into an aluminum restaurant pan and mix the sauce with meat immediately. It freezes very well this way, too.

1/4 c ketchup
1 1/2 c white vinegar
1/2 c water
1 1/2 t turbinado sugar
1 t red pepper flakes
1 t salt
1/2 t black pepper
1/2 t hot sauce

Cooking Tip: Triple recipe for 1/2 gal. Use at least 1 pint per and up to 1 quart per Boston butt.
 
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