Steven Raichlen's Barbecue! Bible


Pig Picker Pucker Sauce

Recipe from Steven Raichlen's Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters & Glazes

The Carolinas (particularly the northeastern part of North Carolina) occupy a unique position in the realm of American barbecue. Unlike the rest of the country, which enjoys ketchup-based sauces, the preferred condiment here is a piquant mixture of vinegar and red pepper flakes, sometimes with just a touch of sugar to cut the acidity. Carolina-style pork is usually served chopped or shredded, so you need a thin sauce that can soak into the tiny pieces of meat. Put the pork and vinegar sauce together and you have some of the most damnably delectable barbecue ever to grace a bun.


  • Yield: 2 1/2 cups
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  • 1 1/2 cups cider vinegar
  • 3/4 cup cold water
  • 2 tablespoons sugar, or to taste
  • 1 tablespoon hot pepper flakes
  • 1 small onion, thinly sliced
  • 1 1/2 tablespoons coarse salt (kosher or sea), or to taste
  • 1/2 teaspoon freshly ground black pepper

Step 1: Combine all the ingredients in a bowl and stir until the sugar and salt are dissolved. Correct the seasoning, adding salt if desired.

Step 2: Serve this sauce on shredded barbecued pork.

Tips:

Save a little of the sauce to mix with chopped cabbage and pile the resulting coleslaw on top of the pork on a hamburger bun.

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