The vinegar sauce was a great success. I did add a 1/4 of corn syrup
to smooth out the edges of the sauce. I didn't add any cumin. When
tasted on the spoon, the sauce is quite sharp. However, when the rich
pulled pork meat is doused in a sandwich roll, it is perfect. The
sauce mellows in the meat and appears slightly sweet with just a hint
of bite. I had my husband read the recipe before hand and sample the
plain sauce before we had dinner. I called a neighbor and asked if
they would like some pulled pork and we ended up having an impromptu
get together. They raved about the sauce, to the point where when
going back for seconds, they had just meat and sauce. I'm glad I
tried this and will make it again. Thanks for all your tips and help.
Janet US

Janet B wrote in rec.food.cooking:

>
> The vinegar sauce was a great success. I did add a 1/4 of corn syrup
> to smooth out the edges of the sauce. I didn't add any cumin. When
> tasted on the spoon, the sauce is quite sharp. However, when the rich
> pulled pork meat is doused in a sandwich roll, it is perfect. The
> sauce mellows in the meat and appears slightly sweet with just a hint
> of bite. I had my husband read the recipe before hand and sample the
> plain sauce before we had dinner. I called a neighbor and asked if
> they would like some pulled pork and we ended up having an impromptu
> get together. They raved about the sauce, to the point where when
> going back for seconds, they had just meat and sauce. I'm glad I
> tried this and will make it again. Thanks for all your tips and help.
> Janet US

Delighted that it worked! I'm on the lower vinegar scale but there was
one from my youth (South Carolina) that was all vinegar and salt and
spices. No tomato or ketcup allowed (grin). It was mixed with 1/3 or
so oil and used as a base for many things, including pulled pork.

Carol

--

On 6/24/2016 11:18 PM, Janet B wrote:
>
> The vinegar sauce was a great success. I did add a 1/4 of corn syrup
> to smooth out the edges of the sauce. I didn't add any cumin. When
> tasted on the spoon, the sauce is quite sharp. However, when the rich
> pulled pork meat is doused in a sandwich roll, it is perfect. The
> sauce mellows in the meat and appears slightly sweet with just a hint
> of bite. I had my husband read the recipe before hand and sample the
> plain sauce before we had dinner. I called a neighbor and asked if
> they would like some pulled pork and we ended up having an impromptu
> get together. They raved about the sauce, to the point where when
> going back for seconds, they had just meat and sauce. I'm glad I
> tried this and will make it again. Thanks for all your tips and help.
> Janet US
>
Can you point me to the recipe? I assume it has already been posted,
but I missed it (or forgot to mark it). This sounds good.

Thanks,
MaryL

On Sun, 26 Jun 2016 10:42:30 -0500, MaryL
> wrote:

>On 6/24/2016 11:18 PM, Janet B wrote:
>>
>> The vinegar sauce was a great success. I did add a 1/4 of corn syrup
>> to smooth out the edges of the sauce. I didn't add any cumin. When
>> tasted on the spoon, the sauce is quite sharp. However, when the rich
>> pulled pork meat is doused in a sandwich roll, it is perfect. The
>> sauce mellows in the meat and appears slightly sweet with just a hint
>> of bite. I had my husband read the recipe before hand and sample the
>> plain sauce before we had dinner. I called a neighbor and asked if
>> they would like some pulled pork and we ended up having an impromptu
>> get together. They raved about the sauce, to the point where when
>> going back for seconds, they had just meat and sauce. I'm glad I
>> tried this and will make it again. Thanks for all your tips and help.
>> Janet US
>>
>Can you point me to the recipe? I assume it has already been posted,
>but I missed it (or forgot to mark it). This sounds good.
>
>Thanks,
>MaryL

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
Janet US

On 6/26/2016 11:54 AM, Janet B wrote:
> On Sun, 26 Jun 2016 10:42:30 -0500, MaryL
> > wrote:
>
>> On 6/24/2016 11:18 PM, Janet B wrote:
>>>
>>> The vinegar sauce was a great success. I did add a 1/4 of corn syrup
>>> to smooth out the edges of the sauce. I didn't add any cumin. When
>>> tasted on the spoon, the sauce is quite sharp. However, when the rich
>>> pulled pork meat is doused in a sandwich roll, it is perfect. The
>>> sauce mellows in the meat and appears slightly sweet with just a hint
>>> of bite. I had my husband read the recipe before hand and sample the
>>> plain sauce before we had dinner. I called a neighbor and asked if
>>> they would like some pulled pork and we ended up having an impromptu
>>> get together. They raved about the sauce, to the point where when
>>> going back for seconds, they had just meat and sauce. I'm glad I
>>> tried this and will make it again. Thanks for all your tips and help.
>>> Janet US
>>>
>> Can you point me to the recipe? I assume it has already been posted,
>> but I missed it (or forgot to mark it). This sounds good.
>>
>> Thanks,
>> MaryL
>
> 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
> Janet US
>

Thanks. This really does look good. I'm going to try it, and the only
thing I will leave off is the cayenne (because I don't like spicy).

MaryL