On Thu, 23 Jun 2016 20:55:12 GMT, "l not -l" > wrote:

>
>On 23-Jun-2016, Janet B > wrote:
>
>> I'm smoking a pork butt today. I want to change up the sauce for the
>> pulled pork. I've been using a thicker, tomato type sauce. I was
>> thinking to go for a more vinegar type this time. Do you have any
>> personal favorites or recommendations? I was kind of thinking of
>> something like this from Paul Kirk's Championship Barbecue Sauces
>>
>> 2 c ketchup
>> 2 c white vinegar
>> 2 T Worcestershire
>> 1 t black pepper
>> 1 t white pepper
>> 1 t salt
>> 2 bay leaves
>> 1/2 t ground cloves
>> 1/2 t cayenne
>>
>> What do you think?
>> Janet US
>BBQ sauce is such a personal thing. This is not one I'm likely to make;
>but, if I did, I'd use cider vinegar; it is less harsh than white vinegar
>and adds just a touch of sweet.
>
>Below is the recipe I use when making sauce for pork:
>
>* Exported from MasterCook *
>
> Best-of-the-Carolinas Barbecue Sauce
>
>Recipe By :Christopher Styler
>Serving Size : 8 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 cup cider vinegar
> 1/3 cup ketchup
> 2 tablespoons deli-style mustard
> 2 tablespoons sugar
> 1 teaspoon red pepper flakes
> 3/4 cup water
> kosher salt -- to taste
>
>Bring all the ingredients and 3/4 cup water to a simmer in a medium sacepan
>over low heat, stirring to dissolve the sugar. Simmer until lightly
>thickened, about 15 minutes. Cool to room temperature.
>
>Description:
> "A hybrid of various Carolina sauces"
>Source:
> "Smokin' - ISBN 0-06-054815-0"
>Copyright:
> "2004, Christopher Styler"
>Yield:
> "2 cups"
> - - - - - - - - - - - - - - - - - - -
>
>Per Serving (excluding unknown items): 27 Calories; trace Fat (1.0% calories
>from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg
>Cholesterol; 120mg Sodium. Exchanges: 1/2 Other Carbohydrates.
>
>NOTES : The sauce will keep in the refrigerator for up to two weeks.

I've saved your recipe. I like the mustard in there. Thanks for
sharing.
Janet US