 | When 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... |
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
| Pin It Now! |
1 comment:
I'm glad you enjoyed it. We're actually making it again tonight. DH has a pork butt on the green egg.
Post a Comment