Pulled Pork Vinegar Sauces - Three Varieties

[reardenreturns]

Some of you have asked for my vinegar sauce recipes. They're nothing fancy, but here the are in descending order of my preference. I put each sauce in a squirt bottle to allow the diner to select and squirt on sammichs and pulled pork plates. It's NEVER put on the pulled pork before serving. :439:


West Carolina Vinegar Sauce:
2 c. cider vinegar
1/2 c plus 2 tbsp ketchup
1/4 c firm packed brown sugar
5 tsp salt
4 tsp hot red pepper flakes
1 tsp ground black pepper
1 tsp ground white pepper
- Combine all ingredients and whisk together. Use immediately or refrigerate overnight for more developed taste

East Carolina Vinegar Sauce:
1 c cider vinegar
1 c white vinegar
1 tbsp brown sugar
1 tbsp cayenne
1 tbsp tabasco sauce
1 tsp salt
1 tsp black pepper
- Combine all ingredients and whisk together. User immediately or refrigerate overnight for more developed taste

Alabama White Sauce
1 c mayonnaise
3/4 c white vinegar
1 tbsp lemon juice
1 tbsp fresh ground black pepper
1 tsp sugar
1 tsp prepared horseradish
1 tsp salt
- Combine all ingredients and whisk together. User immediately or refrigerate overnight for more developed taste

 

[SmokinAl]

I like the ingredient list on the top 2. I'm going to give them a try the next butt I do. Thanks!

 

[reardenreturns]

Ya, the West is definitely the best on that list. I really like the sweet and sour taste it has with a kick of heat. You gotta like black pepper to enjoy the Alabama White Sauce.

 

[cliffcarter]

Looks good, did you develop these yourself?

 

[reardenreturns]

[quote name="cliffcarter" url="/forum/thread/104039/pulled-pork-vinegar-sauces-three-varieties#post_601484"]
Looks good, did you develop these yourself?
[/quote]

Not really.. culled from books and sites. These are just the ones that I've liked the best and have tweaked a little bit. I'm not really that great at developing the recipes from the ground up, but I can tinker with ones that I find I like.

 

[fpnmf]

Nice!

 Thank you.

   Craig

 

[coacher72]

Thanks for the recipes, I'll have to try them. The white sauce is something I've heard of but never tried. I like horseradish and that is what caught my eye with that recipe. Have you tried it on beef, such as a chuckie?

 

[reardenreturns]

Nope, just on the pulled pork. Let me know what you think if you try it on some beef

 

[SmokinAl]

Now that's a thought I think the white sauce would be good for thin sliced roast beef sammies.

 

[coacher72]

That's what I was thinking. Horseradish goes so well with prime rib, I thought this white sauce would be good on beef sandwiches as well. I believe I have some smoked chuckie in the freezer. May have to try it this weekend.

 

[the dude abides]

I smell a mix of East meets West in my future.

Thanks for the recipies

 

[chef jimmyj]

Greetings all,

If anyone is interested, you can dual purpose the Alabama White sauce to make a killer COLE SLAW.

Just double the Mayo if you like it creamy...

Enjoy...JJ

 

[smokinstevo27]

http://www.smokingmeatforums.com/forum/thread/99879/steve-s-carolina-style-bbq-sauce-for-pp

Those sauces sound great, I posted a link to my recipe that is similar.

 

[padronman]

That Alabama White Sauce goes GREAT on chicken!!!   For the original recipw look up "Big Bob Gibson's Alabama White Sauce"

 

[dvdapex]

Stupid question: for Cups are you using dry measuring cups or wet mearuring cups?Stupid(er) question: this is supposed to be a very runny sauce, right? I've not made it to the Carolinas, so I don't know from experience.