Pulled this off the old cookshack site, wanted to post some of the "best of".
Please add your information that you've learned so others may learn.

Okay Gang, Our last adventure today in Pulled Pork is a Vinegar Based Sauce.

I've used this as a baste/mop, as a finishing sauce (finishing to me is putting the sauce on during the last hour) and also a serving sauce. Kick up the heat a notch in this one if you like:

Smokin Okies Vinegar Mop for Pulled Pork
(also called an Eastern Carolina Sauce)

• 2 cups cider vinegar
  
• 1/2 cup brown sugar (packed)
  
• 2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
  
• 2 tablespoon red pepper (crushed)
  
• 1 teaspoon cayenne (I've also used Hungarian Paprika)
  

Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.

Good Q'in Smokin Okie

I am making a butt for tonight's season opening Formula One race and I've decided to give this sauce a try. I figure if I don't like the taste I'll still be able to use the remainder of the sauce to remove the varnish from some old furniture or something.

[This message has been edited by Lucky Strikes (edited March 03, 2001).]

ow, oh, the pain of it

yeah, use it for paint remover...

you'll be eating those words and come back here and tell us how you enjoyed it.

I like it, a forum member with attitude.

You'll fit in just fine.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

I can't wait to try the sauce! I'm using a commercial sauce from Lloyds which works very well. I noticed that it takes a lot of sauce, though: I mixed 2 lbs. sauce in with the pork, and now when I reheat it for sandwiches, I have to cover it with more sauce. I guess that's the way to do it, right? So how much of the vinegar sauce do you put on per pound of pork?

I'm sure you hear this all the time, but thanks for all the help. You da man!

Pete

Hey, thanks for the kind words, but I do this cause I love "Q" and I learn as much as I give.

Thanks to Cookshack for the new forum, I'm just an instigator...

For freshly pulled pork, how much sauce is really going to depend on your personal taste. I can see your point about taking a ton of sauce because some people will want to really taste it. Others will not want as much. Still others won't want any at all.

Now you see why I recommend keeping good notes. You're doing the right thing. I'd measure an amount of pork, figure out how much sauce (uh, I don't weigh my sauce in pounds like you did, I use cups)

As far as the sauce for pulled pork for later eating. The way I do it is after I've pulled and eaten my fill, I take one pound piles, put them in FoodSaver bags and add about 1/2cup per pound. I let it sit for about 15 min 'cause the pork will just suck this juice right up.

Then I seal it and freeze it.

When I need pulled pork, I take a 1 pound pack out of the freezer, throw it in boiling water and it comes out just like new. I've tried other methods, but this, for us, is the best.

Hope that helps.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

Well I gave the old Eastern Carolina sauce a go this weekend and I am impressed.
It was not nearly as harsh as I had feared. I must say I'm not a huge fan of
putting sauce on my meats, but I do like to experiment with different things.
This Eastern Carolina sauce is by far the best I have tried. btw my wife just
loves the mustard based sauce. Thanks for both recipes.

Gosh Lucky.

I'm so disappointed. I thought you'd try it as a varnish remover also.

Glad to get it out there for people to try. Always looking for feedback and ideas.

Glad you enjoyed it.



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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

My new Model 55 will arive at end of April. My question, as a Newbie, is how are you supposed to mop the pork butt while it is cooking in the smoker? I thought that you were supposed to leave the door closed until the meat was done since so much heat is lost when the door is opened. Seems to me that if you mop, then several hours will be added to the cooking process. Does a 8 lb butt need 20+ hours to cook if mopping is done? How often do you mop and how much more cooking time is added for each time the door is opened? Thanks for the assistance.

Boilermaker

Well, it's personal preference.

Yes, if you decide to mop, each time you open the door, will add to the smoke time. Sometimes that's not a bad thing, you can also add wood to add more smoke if you want. Many like their butts to have more smoke flavor.

I added this mop for those who like to mop.

If you don't have time to add to the already long smoke because of a deadline -- don't worry about the mop, go for a good finishing sauce.

Used this mop recipe for my tailgate today...was a big hit...not that the pulled pork wasn't already a touchdown!

Always good to hear, thanks.

In the 8 years or so, I almost alway have good comments. Feel free to adjust to your taste.

Only once have I had someone not like it, but that's okay too. Not everyone likes the vinegar, but the pork does.

I'm not a huge vinegar fan myself, so I used the Smokin's Pulled Pork Baste & Serving Sauce because it had less vinegar in it. It was really great and everyone loved it. First time I mopped and I'll be doing it again from now on. Thanks!

Smokin....your mopping sauce and mustard are the BEST!!!! I make up extra and label the containers "Oakies Mustard" and "Oakies Carolina Sauce". Thank you for all you do

Thanks.

Just give me credit and spell it OKIE

Glad you like it.

Done!

Thank you SmokinOKie,

This sauce is awesome.
I took some to a Christmas party on Saturday.
Everyone loved it.
Used as a table sauce.
Next time I will try the Mustard sauce.

Thank you,
Brian

This sauce receipe is excellent as it is. Since I'm a Texan, the first time I worked in North Carolina, A native invited me to the best bbq in Tarboro. Was I surprised when, expecting beef brisket, ribs, or maybe chicken with a tomato based sauce. The bbq was pulled pork with a vinegar based sauce. No, it wasn't Texas bbq, but it was damned good.

This sauce is the real deal for pork. Just like my memory from my first trip.

Since then, East Carolina bbq has been a staple in my smoking portfolio.

It's all wondweful.

Thanks Kellycooks.

I'm not from there but I like the style. Glad it is as good as you remembered.

Russ

Smokin, when you say you mop your pork butt, how often do you do it through the cooking process, and what's the method? Just brush it on?

Also, how do you feel about injecting your meat?

Until he gets here,he might say" what cooker are you using".

The traditional small Cookshacks cook so moist,that we open the doors, to dump moisture, and don't need to add any.

Cookers that flow lots of air,like the oilfield pipe offsets,may require it.



He might say, if you are cooking a very large butt,and decide to turn it over ,halfway thru the cook-so it doesnt stick to the rack,and you are doing it to add a layer of flavor,that would be a good time.

Hope this helps a little-until he checks in.

I'm using the SM20. The butts are only 6 and 5 pounds.