Pulled Pork Finishing Sauce
Traditional pulled pork finishing sauce is a wonderful accompaniment to Carolina-style pulled pork. Served on the side, use as much as you like.
- Serves: 20 persons
- 1cup cider vinegar
- 3tablespoons brown sugar
- 2tablespoons salt
- 1teaspoon cayenne
- 1teaspoon red pepper flakes
Step 1In a small saucepan, add the cider vinegar and brown sugar. Bring the sauce to a light simmer (do not boil), until sugar melts, about 3 to 5 minutes. Add the salt, cayenne, and red pepper flakes and simmer for an additional 2 minutes.
Step 2Remove the sauce from the heat and let it cool completely.
Step 3Store the sauce in an airtight container, jar, or squeeze bottle in the refrigerator for up to two weeks after preparation. It is best to wait 24 hours before using the sauce, as this will allow all the flavors to meld together.
Step 4Serve as a side sauce for pulled pork or pulled chicken. In Eastern North Carolina, pork is often chopped and served. Pulled pork can be enjoyed as-is or on sandwiches. Sandwiches go on typical hamburger-style buns. The side dishes offered are coleslaw, cornbread, and hush puppies. The coleslaw can be served on top of the pulled pork in the sandwich, or on the side. A squeeze bottle is an ideal container for this sauce. It is a thin sauce without any herbs that could clog up the spout. You'll be able to give a squirt onto your pulled pork sandwich to season it perfectly. If your guests wonder where the tomato-based thick barbecue sauce is, inform them it is in Kansas City. Tomatoes don't get put into barbecue sauce until you head west. The sauce has some ketchup but is still thin when you pass Lexington, North Carolina. It's when you travel further west that barbecue sauce takes on the thick style seen in many bottled barbecue sauces.