WigWagWorkshop Posted August 16, 2015 Report Share Posted August 16, 2015 This is one of my favorite sauce to use on my pulled pork sandwiches. This is an after it's cooked sauce, meaning you put it on the meat once its on the bun. You can easily double or triple the amounts for a bigger batch. 1 Cup - White Vinegar1 Cup - Cider Vinegar1 Tablespoon - Brown Sugar (I use dark brown)1 Tablespoon - Cayenne Pepper1 Tablespoon - Pepper Sauce (like Tabasco - I use Skyline Hot Pepper Sauce)1 Tablespoon - Red Pepper Flakes1 Teaspoon - Fresh Ground Black Pepper1 Teaspoon - Sea Salt It's best to make this a few days in advance so all the ingredients "get happy" - be sure to keep refrigarated ALSO NOTE: It's always best to use fresh spices, stuff like Cayenne Pepper that has been sitting in your pantry for 10 years will affect the taste greatly. I buy my spices in small quintiles, at a local specialty grocery, but you can also buy them online. -Steven Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.