This is the thin, vinegar sauce in the tradition of Eastern North Carolina. For a rough idea of the Western sauce, add 1 cup catsup, 1 teaspoon Worcestershire sauce, and ½ teaspoon of cinnamon to this recipe. This is served over smoked pork in any form–sliced or pulled.
2 cups cider vinegar
1/4 cup brown sugar
1 tablespoon crushed red pepper
3 teaspoons salt
1 ½ teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
Combine all the ingredients in a large bowl, mix well, and let stand for a couple hours to blend the flavors.
Servings |
2 cups |
|
|