Pig Picker Pucker SauceSteven Raichlen
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.
Pig Picker Pucker Sauce
- Yield: 2 1/2 cups
- 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.
Find This Recipe
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, […]Buy Now ‣