Pulled Pork Sauce | Vinegar Hot Sauce
How to sauce-or not to sauce- barbecue is a topic about which every pit master has strong opinions. Having grown up in Nashville, run a barbecue restaurant In south Carolina, and traveled all over the U.S sampling the regional varieties, Tom Morales is an expert. "Vinegar pepper hot sauce is a tradition in eastern North Carolina," he explains. "I start out all pulled pork with it because it keeps the meat moist. If you want, you can even put a tomato-based, red sauce on top of it. This is a balanced recipe, and the apple cider vinegar is the key: Use too much and it will taste too vinegary, but not enough will defeat the purpose. The sauce needs bite, because it is porks exclamation point."
Ingredients
- 1 cup water
- 2 tbsp salt
- ½ cup apple cider vinegar
- ½ tbsp Louisiana hot sauce
- 1 tbsp black pepper
- 1 tbsp chopped fresh oregano
- ¼ cup firmly packed light brown sugar
- 1 tbsp Loveless Dry Rub find recipe on roadfood.com
Method
- Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking. Serve with pulled pork!
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