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Hi kids, been smokin up a few lbs of pork shoulder. Have big shindig to cook for next weekend and have almost complete 100 lbs of pork shoulder for the party. I would like some help with a savory, NOT HOT vinegar based finishing sauce. A few years back I had pulled pork did not know what a delicacy it was at the time but do remember this awesome meat with a wonderful vinegar based sauce that made you want to devour the entire piggy. Anyone have a recipe to share?
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Oscar: As a matter of fact, I just happened to pick up a bottle of vineger sauce at the local BBQ restaurant. A very simple concoction, maybe not what you want. It was a little bottle stuffed with jalapenos, then filled with white vineger. Maybe a couple of other items, but mostly that. Simple, and to the point! I like it, but then, I'm a Cracker. Actually, it's not too hot. The vineger tames the hot pepper. Jaimison and Jaimison have a recipe for a basic vineger sauce."Vaunted Vineger" I think they call it. ACARRIII
Mornin',Oscar....Sounds like you are having a dandy of a cookout.I'd try one of those posted down in the recipes and just cut the cayenne pepper way back.Smokin' and Stogie both have simple vinegar sauces posted........I have a simple and mild one that you could also reduce the pepper. Probably an eastern N. Carolina sauce.....


  • 1 pint apple cider vinegar
  • 1 pint apple juice
  • 3 Tbsp. salt[ like kosher]
  • 2 tsp. red pepper
  • 2 tsp. fresh ground black pepper

Shake well and serve in bottles with a hole in the cap....Hope this helps. Cool
Hey Oscar, Haven't heard from you (but I'm hearing a lot about your Cornhuskers).

I know you've got some young ones who don't like the spicy stuff. Try the second one, my family/friend REALLY like it (can't make enough of it usually). I would call it a little more "complex" and "savory".

Here are the two I use the most:

Smokin Okies Vinegar Mop for Pulled Pork
(I would call this 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)




Use this as a mop and you can leave the pepper out if you don't want heat (but 2 TB doesn't give ANY heat.

Smokin Okie's Pulled Pork Baste & Serving Sauce

(makes about 5 cups)



  • 4 cups apple juice

  • 1/2 cup Worcestershire sauce

  • 4 tablespoons cider vinegar

  • 2 tablespoon dry mustard

  • 4 tablespoon brown sugar

  • 3 bay leaf

  • 6 cloves of garlic

  • 2 teaspoon ground ginger

  • 1 teaspoon cayenne (I sometimes use Hungarian Paprika)

  • 1/2 teaspoon ground cloves (the secret ingredient)




Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.
The Jamisons book, "Smoke & Spice" has become my bible. I love their Vaunted Vinegar Sauce. Couldn't be easier to make:

2 cups cider ow white vinegar
2 tablespoons raw or brown sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper

Combine and serve at room temp or chilled. I keep mine in one of those cheap ketsup squeeze bottles and it will last almost indefinitely if kept in the fridge. Enjoy

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