[Teri's Kitchen]
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VINEGAR-BASED BARBECUE SAUCE

In Pennsylvania, barbecue sauce used for pork has a tomato base. My first experience with pork barbecue in a restaurant in North Carolina was shocking. I thought that the sauce had turned sour. Then I went to my first pig-picking and discovered the real thing. It is so good. Nothing can compare to the flavor of a tender, juicy piece of pork slow-roasted over wood coals and basted with a vinegar and spice sauce. I became a convert. However, pig-pickings are rare occurences and the sauce in some of the barbecue joints is often too salty, so I wanted to try it myself. This recipe is based on one I found in a Jeff Smith cookbook. The pork can either be prepared in a slow-cooker or, my favorite, slow-roasted in the oven or covered gas grill. You will note the large amount of sauce the recipe yields. It can be reduced to any amount desired but, either way, you can store the sauce in the refrigerator for months. And, since I am into home-canning, I have canned it in sealed jars. That also makes for nice homemade Christmas gifts. This sauce is equally good on chicken.

INGREDIENTS

To make 8 quarts

  • 1-1/2 cups dark brown sugar
  • 1-1/2 cups Worcestershire sauce
  • 1-1/2 cups yellow prepared mustard
  • 1 quart ketchup
  • 1/2 cup freshly ground black pepper (or to taste)
  • 1/2 cup crushed red pepper flakes (or to taste)
  • 3 quarts cider vinegar
  • 2 quarts water
  • 1 quart white wine
  • 2 teaspoons liquid smoke (optional)
  • 1 cup salt (or to taste - see note)

To make 1-1/3 quarts

  • 1/4 cup dark brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup yellow prepared mustard
  • 2/3 cup ketchup
  • 1 tablespoon freshly ground black pepper (or to taste)
  • 1 tablespoon crushed red pepper flakes (or to taste)
  • 1 pint cider vinegar
  • 1-1/3 cups water
  • 2/3 cup white wine
  • 1/4 teaspoon liquid smoke (optional)
  • 2 tablespoons salt (or to taste - see note)

Place all ingredients in a very large stock pot (saucepan for smaller amount) and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Store in refrigerator until use.

Notes: The amount of black and red pepper called for in this recipe results in a fairly spicey-hot sauce. I suggest you start with less and add more after tasting. Also, I never use the full amount of salt.

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