Sauce Pulled Pork NC Vinegar Sauce

[supervman]

I got this from Jim Minion at another place.
It's WAY WAY too good not to post here.
I hope Minion respects this and doesn't mind.

Just try it once! I swear you'll love it.

NORTH CAROLINA VINEGAR SAUCE
here is one without tomato
1 cup cider vinegar
2 tablespoons salt ( I use 2 tsp )
1 tablespoon brown sugar
1 teaspoon cayenne, can use black pepper in place of cayenne
1 teaspoon red pepper flakes
PREPARATION:
Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.
Jim
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Jim Minion

Once I thought I had some on hand but didn't so I mixed up, microwaved for one minute, let stand about 3 hours and it was fine.

This is awesome!
Thanks Jim !

[Richtee]

Toss in a shot of bourbon and ya got me. It's just about identical to what I use... Jim's been round ;{)

[Slanted88]

Toss in a shot of bourbon and ya got me. It's just about identical to what I use... Jim's been round ;{)

Yeah you be right with the shot+. I was stationed a Seymour Johnson, had alot of Carolina Pig's. One more item to the juice was something that has Anchovie's. Louie has a sauce, needs to rest for about a week before ya use it at least, whatever you concoct!

[BigArm Terry]

that is a great sauce, I add Capt Morgan rum though and I must admit, I use a small amount of ketchup.

[Slanted88]

that is a great sauce, I add Capt Morgan rum though and I must admit, I use a small amount of ketchup.

With ya on the ketchup....Got alot of retired Air Force friend's from NC who do the Carolina Pig.....all use ketchup in their homemade shakedown sauce.

[Bassman]

Yessir, I will be trying this (with the shot of bourbon, of course).

[Walking Dude]

i do summin REAL similar, but i add mustard to it.............

[HawgHeaven]

That's almost identical to what I use also, 'cept I use Kosher salt. One thing I do is simmer it until the salt and sugar are dissolved.

And yes, the bourbon is a great addition... 'specially when added to the cook.

[Jimbob]

This reminds me of the vinegar smoked meats I ate in Virginia and North Carolina when I lived in Williamsburg. There are several variations on the basic recipe. Then I moved to southern Tennessee/northern Alabama on the state line, and most folks here don't like that. I sure thought it good, though, and was thinking just this morning that some vinegar chicken leg quarters would be good for the weekend. Thanks for the post!

[supervman]

I LOVE the stuff.
Now I gotta make it with a shot of Bourbon!
Niiiiiiiccccccceeeeeeee.