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How about some sauces for pulled pork?Tom Solomon--Here's a barbecue sauce I came up with while fooling around in the kitchen on a rainy Sunday afternoon in the Virginia mountains.Silver Pig Style Hot Table Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 9 teaspoons malt vinegar 7 teaspoons water 3 teaspoons cayenne pepper 3 teaspoons paprika 2 teaspoons nuoc nam 1 1/2 teaspoons Texas Pete hot sauce 1 1/2 teaspoons black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powderThis is an approximation of the hot table sauce served at the Silver Pig North Carolina-style barbecue restaurant in Madison Heights, Virginia. If you don't have nuoc nam (Vietnamese or Thai fish sauce), add one more teaspoon each of malt vinegar and water, and substitute one teaspoon of salt in lieu of the nuoc nam.Simply combine all ingredients, shake well, and let sit. Give the bottle a good shake before using.==================Tommy Bowen--This is my pulled pork sauce. A little sweet, a little tart, and everyone here loves it.Tommy Bowen's Pulled Pork Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 32 ounce cheap ketchup 2/3 cup apple cider vinegar 1 cup sugar 1 stick margarine 1 cup lemon juice 2 teaspoons black pepper 2 tablespoons crushed red pepper (red pepper flakes)Put in a pot and bring to a boil. Keeps for weeks (months even) in the refrigerator. Good stuff.================Tom Solomon--Here's a Lexington North Carolina style barbecue finishing sauce I've come up with. It's a mild version, and pretty straightforward. If you don't have nuoc nam, substitute 2 teaspoons of salt.Lexington-Style Finishing Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 2 cups white vinegar 2 cups apple cider vinegar 2 cups water 1/3 cup ketchup 1/8 cup Texas Pete Hot Sauce 1 tablespoon sugar 1 tablespoon red pepper flakes 2 teaspoons nuoc namMix ingredients and simmer on low heat for 30 minutes, stirring occasionally. Use as a finishing sauce for pulled pork barbecue. ==============Editor--Here's some more pulled pork sauces submitted by other List members--Eastern North Carolina-Style Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 cup distilled white vinegar 1 cup cider vinegar 1 tablespoon sugar 1 tablespoon crushed red pepper flakes 1 tablespoon hot red pepper flakes Salt and ground pepper to tasteMix all ingredients, including salt and pepper, to taste, in medium bowl.Adapted from a recipe in Chris Schlesinger and John Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is a classic pepper-spiked vinegar sauce. Use on pulled pork.================Mid-South Carolina Mustard Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 cup cider vinegar 6 tablespoons Dijon mustard 2 tablespoons maple syrup or honey 4 teaspoons Worcestershire sauce 1 teaspoon hot red pepper sauce (Texas Pete or Tabasco) 1 cup vegetable oil 2 teaspoons salt 1 dash ground black pepperMix all ingredients, including pepper to taste, in medium bowl. The pulled pork tossed in this mustard sauce was the hands-down favorite at a recent party. Though we prefer the flavor of Dijon mustard in this sauce, feel free to substitute other mustards to suit your taste.===================Western South Carolina-Style Barbecue Sauce Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------- 1 tablespoon vegetable oil 1/2 medium onion, minced 2 medium garlic cloves, minced 1/2 cup cider vinegar 1/2 cup Worcestershire sauce 1 tablespoon dry mustard 1 tablespoon dark brown sugar 1 tablespoon paprika 1 teaspoon salt 1 teaspoon cayenne pepper 1 cup ketchupHeat oil in 2-quart saucepan over medium heat. Add onion and garlic; sautT until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.Served originally at Mama Rosa's, a long-time barbecue pit restaurant in North Philadelphia, this recipe is adapted from Jim Tarantino's outstanding book "Marinades" (Crossing Press, 1992).
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