Vinegar BBQ Sauce Recipe
By: Jeff Hillyard (Link: www.jeffhillyard.com)
In the Carolina’s, pulled pork and vinegar based sauces go hand in hand. At least, so I’m told… I’ve never actually been. If nothing else, every website, recipe, or cookbook that had a recipe for a vinegar based BBQ sauce told me that in certain parts of both North and South Carolina, they love their vinegar.
Pulled pork and ribs are very rich, unctuous cuts of meat. While a sweet sauce poured on top is fine, a thin, acidic sauce that can cut through the fat is great too!
This vinegar sauce recipe is incredibly simple. You don’t even need to heat it on a stove top if you don’t want to. It can be used as a spritz or mop while your meat is cooking, or you can simply add it at the end. A personal favorite way to use this sauce, is to add it to pulled pork after your pork has rested and been pulled.
Yield: About 2 cups, enough for several pork shoulders or racks of ribs
Prep time: 5 minutes to find and measure the ingredients
Cook time: 10 minutes if you heat it on a stove, seconds if you just place it all in a mason jar and shake
- ♣ 1.5 cups apple cider vinegar
- ♣ 2 tbsp. brown sugar
- ♣ 1 tbsp. honey
- ♣ 2 tsp. paprika
- ♣ 1 tsp. crushed red pepper flakes
- ♣ ½ tsp. salt
- ♣ ¼ tsp. ground black pepper
** About the crushed red pepper flakes**
Yes, they will add spice and heat to this sauce, but once combined with the other ingredients and added to pulled pork or another meat, you won’t notice it. If you really want to leave it out, you can.
- 1. Combine ingredients in a small saucepan and whisk together.
- 2. Heat on medium on stovetop until ingredients has dissolved. Remove from heat if begins to boil.
- 3. Let cool and store in refrigerator in an airtight jar.