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Smoke Shack Southern Style Sloppin' Sauce For Pulled Pork

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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 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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