Lexington Vinegar Barbecue Sauce
By America's Test KitchenPublished on June 12, 2013
Yield
Serves 6 to 8 (Makes about 2 1/2 cups)
Ingredients
1 cup cider vinegar ½ cup ketchup ½ cup water 1 tablespoon sugar ¾ teaspoon table salt ¾ teaspoon red pepper flakes ½ teaspoon ground black pepper
Instructions
- Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.
Yield
Serves 6 to 8 (Makes about 2 1/2 cups)Ingredients
1 cup cider vinegar
½ cup ketchup
½ cup water
1 tablespoon sugar
¾ teaspoon table salt
¾ teaspoon red pepper flakes
½ teaspoon ground black pepper
Ingredients
1 cup cider vinegar
½ cup ketchup
½ cup water
1 tablespoon sugar
¾ teaspoon table salt
¾ teaspoon red pepper flakes
½ teaspoon ground black pepper
Ingredients
1 cup cider vinegar
½ cup ketchup
½ cup water
1 tablespoon sugar
¾ teaspoon table salt
¾ teaspoon red pepper flakes
½ teaspoon ground black pepper
Why This Recipe Works
An indoor pulled pork recipe requires a dual cooking method to keep the meat moist inside while developing a flavorful outer crust. So we figured out how long we needed to cook our Boston butt covered and then uncovered to achieve this result. For a smoky barbecue flavor when making an indoor pulled pork recipe, we found that liquid smoke, which we used both to brine and rub the meat, did the trick. A pulled pork recipe wouldn’t be complete without at least one of the three authentically regional sauces we developed to moisten and flavor the meat.
Instructions
- Combine all ingredients in medium bowl with 1/2 cup defatted cooking liquid, reserved from step 5 of Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce (see related recipe) and whisk to combine.
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