In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. This recipe first appeared in our June/July 2011 BBQ issue.
MAKES 2 CUPS
Ingredients
1 cup distilled white vinegar
1 cup apple cider vinegar
1 tbsp. sugar
1 tbsp. crushed red chile flakes
1 tbsp. hot sauce
1 tbsp. kosher salt
1 tsp. ground black pepper
1⁄2 tsp. paprika
Instructions
Combine vinegars, sugar, chile flakes, hot sauce, salt, pepper, and paprika in a storage container.
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