Vinegar Hot Sauce For Pulled Pork Food
VINEGAR HOT SAUCE FOR PULLED PORK
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
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.
LEXINGTON-STYLE VINEGAR PULLED PORK SAUCE
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
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
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.
SOUTHERN PULLED PORK
North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce.
Provided by JubalHarshaw
Categories Pork
Time 3h30m
Yield 20 sandwiches, 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the spices to form a dry rub and press into all surfaces of the pork roast.
- Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven.
- Shred the pork into pieces with two forks.
- Mix in plenty of the vinegar sauce.
Nutrition Facts : Calories 248.7, Fat 18.6, SaturatedFat 6.4, Cholesterol 64.5, Sodium 306.3, Carbohydrate 3.7, Fiber 0.5, Sugar 2.8, Protein 15.4
PULLED PORK BARBECUE WITH HOT PEPPER VINEGAR SAUCE
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
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
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