Smoke Shack Southern Style Sloppin Sauce For Pulled Pork

Serving Size : 1
Ingredients

for prepare Smoke Shack Southern Style Sloppin Sauce For Pulled Pork

:

Amount	Measure	Ingredient - Preparation Method
2	cups	apple cider vinegar
2	cups	water
2	tablespoons	salt
2	tablespoons	black pepper
1	tablespoon	hot sauce
1	tablespoon	paprika
1	teaspoon	ginger
1/2	teaspoon	dry mustard powder

I came up with this recipe because I just couldn't bring myself to spray apple juice on a piece of pork, which everyone seemed to be doing at the time. I was brought up to believe barbecue should taste like barbecue - not like applesauce. Here in the South, barbecue has a tangy, somewhat salty/hot flavor, and should never, under any circumstances, be sweet. Mix all the ingredients together - except for the salt* - in a stainless steel pot. Bring just to a boil, then simmer for a minute or two (this helps cut the bite of the vinegar). Add the salt, stir until dissolved, then remove from heat and allow to cool. Makes 4 cups. Use this as you would a marinade for pork or chicken. If you wish to use this as a baste, you should add oil (I add 1/2 - 3/4 cup margarine to mine for the flavor and oil) and heat thoroughly. I also add beer to the mix. You can, of course, add hot sauce to your heart's content. *Never add salt to a liquid in a stainless steel pot unless the liquid is hot/boiling. Salt will of course sink, and if it is not quickly dissolved will pit your expensive pot. Posted to the BBQ List on June 7, 1998 by Scott McDaniel Preparation Time: 0:00

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