sauce for a pig pickin

[rednek]

the recipe below is, believe it or not, what this NC boy uses on a 100 lb pig when i have a pig pickin. being from eastern NC and not using the traditional vinegar and pepper sauce, this gets me some strange looks. the same people who turn up their nose as eastern NC bbq purist are the very ones that ask for the recipe. cut it down by a quarter and try on pulled pork, it is fit to eat. if you are going to freeze any of the pork take the lemons out as the rinds will make the mixture bitter after a day or so.
enjoy

as you can tell from the qview there are few complaints


Pig Juice (100 LB )
2cups vinegar
4cups water
1cup sugar
8f tablespoons french's mustard
4teaspoons black pepper
12teaspoons salt
8lemons sliced
8onions sliced
2cups butter
combine ingredients and simmer 20 minutes then add
4cups catsup
1cup worchestershire sauce
Bring to boil and remove

 

[cowgirl]

rednek, thank you for the recipe, it sounds great.
I will give it a try.

 

[rednek]

Cowgirl,

had you in mind when i posted it, before the barrel i used a block pit.

 

[cowgirl]

I appreciate you keeping me in mind for this recipe. It looks great and I plan on using it on my next hog.
Nice barrel cooker.