Pig sauce (north carolina)

Yield: 1 servings

Measure Ingredient
1 quart White vinegar
2 tablespoons Crushed red pepper
2 tablespoons Freshly ground black pepper
2 tablespoons Salt
2 \N Cloves garlic; minced

This is the recipe I have in my little book, "BBQ & all the Fixin's" Combine all ingredients in a medium sized bowl. Let stand at least 1 hour before using. Store in refrig for up to 2 weeks. Makes enough sauce for 4 to 6 pounds of meat.

To serve, let the pork cool slightly. Pull it apart, working with the grain of meat until shredded. Chop the pork into small pieces (¼ to ½ inch) and marinate in the pig sauce at least one hour before serving. Do not let pork sit in the marinade longer than 12 hours, as the flavor will become too strong.

Quote: "Here's a sauce that'll make your sow's ribs sit up and oink!" Posted to bbq-digest by heidi anderson <heidi125@...> on Jul 03, 1999, converted by MM_Buster v2.0l.

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