- May 5, 2007
- 2,838
- 16
Here's a vinegar based sauce/mop I've been using with my pulled pork. I normally double this recipe, reserving about half of it for the finishing sauce. During the smoke, I mop the meat about every hour. Then, after the meat is pulled, I add some to the final product. Serve with sauce on the side.
1 tbs fresh ground black pepper
2 tbs dark molasses
1 cup water
2 tbs kosher salt
1 tsp cayenne pepper
1/2 cup straight bourbon whiskey
1 1/2 cups cider vinegar
2-4 chipotle or japaleno peppers
1 tbs crushed red pepper flakes
Add all ingredients in a sauce pan and heat until molasses and salt are dissolved. All ingredients are of course, adjustable.
Enjoy!
1 tbs fresh ground black pepper
2 tbs dark molasses
1 cup water
2 tbs kosher salt
1 tsp cayenne pepper
1/2 cup straight bourbon whiskey
1 1/2 cups cider vinegar
2-4 chipotle or japaleno peppers
1 tbs crushed red pepper flakes
Add all ingredients in a sauce pan and heat until molasses and salt are dissolved. All ingredients are of course, adjustable.
Enjoy!
