My mom’s vinegar-based barbecue sauce, which she made to go along with my dad’s pulled pig, is utterly addictive. Sprinkle it over Wood-Smoked Backyard Barbecued Pig (page 170) or Slow-Roasted Pulled Pork Butt (page 177).
Recipe information
Yield
makes about 2 cups
Ingredients
2 cups apple cider vinegar
1/2 cup unpacked light brown sugar
1/4 cup Worcestershire sauce
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
1 lemon, cut in half
Preparation
Combine the vinegar, brown sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes in a saucepan and bring to a boil over medium-high heat. Squeeze the lemon juice into the pan and add the squeezed halves. Reduce the heat to a low boil and cook for about 20 minutes. Remove from the heat, let cool slightly, and remove and discard the lemon halves. Refrigerate in an airtight container until ready to use, or for up to 1 month.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
