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gnocchi with parmesan and peas, salad
Szechaun pork, rice
white chicken enchiladas, black beans
braised short ribs and cheddar polenta
chicken Picasso
pizza at a birthday party
bacon, poblano and corn pasta,

Monday, February 21, 2011

Pig Dip

Pig DipWhen I saw the name "Pig Dip" on Taste & See I was intrigued. Once I read through the recipe, I knew I had to try it. I love any and all vinegar, and I especially love vinegar based barbecue sauces.  One of the best barbecue chickens I have ever eaten has a clear, vinegar based barbecue sauce.  Carolina style.  I know I live in Texas and I am supposed to be eating sliced brisket with a dry rub, but give me juicy ribs, pork or chicken any day, preferrably smothered in some sort of sauce with a high vinegar content.  I made Dr Pepper Pulled Pork and smothered it with the Pig Dip.  I was like a pig in you know what...
Pig Dip

1 cup distilled vinegar
½ cup ketchup
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon Paprika
½ teaspoon hot sauce
¼ teaspoon black pepper

In a large nonreactive bowl, combine all the ingredients and mix well with a whisk. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 1 month refrigerated.

When meat is pulled or chopped, mix the sauce throughout the meat.

Source: Taste & See
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1 comment:

Maryanna said...

I'm glad you enjoyed it. We're actually making it again tonight. DH has a pork butt on the green egg.

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