Vinegar Hot Sauce For Pulled Pork Recipes

VINEGAR HOT SAUCE FOR PULLED PORK

Vinegar Hot Sauce for Pulled Pork image

Every experienced barbecuer has an opinion on sauces/marinades/rubs. This marinade is made for a pork butt that has already been cooked on a hickory smoke grill with a dry rub. This recipe is from the Loveless Cafe in Nashville, Tennessee. It is to marinate the pulled pork after you have cooked it for an extended time over the smoky hickory fire on your grill. This is to be used before you add barbecue sauce to the meat! It can also be used while cooking, but according to the author, it is to be used after removing the pork butt from the fire, to ensure moistness in the meat. I cooked my pork butt 9 hours before pulling and adding this sauce, but it is worth the wait! I can also see using this like wicker's sloshing sauce...marinating pork ribs and pork butts before cooking to tenderize and reduce cooking time. It has a great flavor and is easy to prepare.

Provided by breezermom

Categories < 15 Mins

Time 8m

Yield 1 1/4 cups

Number Of Ingredients 9

Ingredients

1 cup water
2 tablespoons salt
1/2 cup apple cider vinegar
1/2 tablespoon louisiana hot sauce
1 tablespoon black pepper
1 tablespoon chopped fresh oregano
1/4 cup brown sugar, tightly packed
1 tablespoon loveless dry rub seasonings
1 tablespoon garlic powder

Steps:

Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
Pull your pork and let it rest in the marinate.
Serve, with optional barbecue sauce.

VINEGAR SAUCE

Vinegar Sauce image

Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina. In the western part of the state, the sauce becomes more tomatoey, while in southern parts of the Carolinas, mustard sauce reigns supreme.

Provided by Steven Raichlen

Categories Sauce Fourth of July Picnic Quick & Easy Backyard BBQ Tailgating Grill/Barbecue Party

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

2 cups cider vinegar
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper

Steps:

Combine the vinegar, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper with 1 1/3 cups of water in a nonreactive medium-size bowl and whisk until the sugar and salt dissolve. Taste for seasoning, adding more brown sugar and/or salt as necessary; the sauce should be piquant but not quite sour.

PULLED PORK FINISHING SAUCE

Pulled Pork Finishing Sauce image

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Provided by France C

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup apple cider vinegar
1 ½ tablespoons dark brown sugar
½ teaspoon Creole seasoning (such as Tony Cachere's®)
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper

Steps:

Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g

PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE

Pulled Pork Barbecue With Hot Pepper Vinegar Sauce image

Make and share this Pulled Pork Barbecue With Hot Pepper Vinegar Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Very Low Carbs

Time 4h30m

Yield 12-15 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon paprika
1 tablespoon firmly packed light brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon fresh coarse ground black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne
1 (4 -5 lb) boneless pork shoulder, rolled and tied (Boston Butt)
1 1/2 cups cider vinegar
2 tablespoons sugar
1 teaspoon Tabasco sauce
1/2 teaspoon crushed red pepper flakes
kosher salt
fresh ground black pepper
hamburger bun

Steps:

Make the rub: in a bowl, combine all the rub ingredients.
Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling.
Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185° and 190°, 3-4 hours.
The meat should be so tender it pulls apart easily.
Remove from the grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
Make the sauce: in a saucepan, combine the sauce ingredients, including salt and pepper to taste; bring to a boil.
Decrease heat to low and simmer for 10 minutes; keep warm.
Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
Moisten the meat with some of the sauce and mix well in a bowl.
Grill buns over Direct Medium heat until lightly toasted, about 30 seconds.
Serve the pulled pork warm on the buns with the remaining sauce on the side.

Nutrition Facts : Calories 406.1, Fat 30.8, SaturatedFat 10.6, Cholesterol 107.5, Sodium 256.7, Carbohydrate 4.3, Fiber 0.4, Sugar 3.4, Protein 25.5

LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE

Lexington-Style Vinegar Pulled Pork Sauce image

Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.

Provided by iris5555

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 cup cider vinegar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons white pepper
1/2 teaspoon red pepper flakes (original recipe called for up to 1 1/2 tsp)
1 tablespoon white sugar
2 tablespoons brown sugar
1/4 teaspoon fresh ground black pepper
1/4 cup ketchup

Steps:

Mix all ingredients together and let sit for at least 10 minutes.
The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.

Nutrition Facts : Calories 276.1, Fat 0.5, SaturatedFat 0.1, Sodium 3308, Carbohydrate 60, Fiber 1.5, Sugar 53.9, Protein 1.6

VINEGAR SAUCE

Vinegar Sauce image

Provided by Joe Carroll

Categories Sauce Vinegar Summer

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

Ingredients

2 cups cider vinegar
1/2 cup Worcestershire sauce
2 tablespoons dark brown sugar
1 tablespoon hard cider
1 1/2 teaspoons kosher salt
1 1/2 teaspoons Colman's mustard powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon granulated onion

Steps:

In a large nonreactive saucepan, combine all the ingredients and bring to a boil, then turn off the heat and let cool to room temperature.
Transfer the sauce to a container, cover, and refrigerate until ready to use.
Do Ahead
The sauce can be made and chilled for up to 1 week.

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