Prep 5 mins
Cook 10 mins
Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.
- 236.59 ml cider vinegar
- 7.39 ml kosher salt
- 7.39 ml white pepper
- 2.46 ml red pepper flakes (original recipe called for up to 1 1/2 tsp)
- 14.79 ml white sugar
- 29.58 ml brown sugar
- 1.23 ml fresh ground black pepper
- 59.14 ml ketchup
- Mix all ingredients together and let sit for at least 10 minutes.
- The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.
This is so yummy. I love a vinegar based sauce for pulled pork so I went looking for one. I'm so glad I chose your recipe. Its tangy yet subtly sweet. Perfect accompaniment for the pork. Thanks for sharing with us all.
We really liked this sauce. I used Pulled Pork (Crock Pot) to make the pulled pork, then added this sauce to the drained meat and onions for the last 6 hours of cooking. I am a wimp though, and cut the red pepper flakes to 1/4 tsp, which turned out to be just right for us.
Tangy, tasty recipe with a slightly pungent flavor. I had some pork all ready cooked in the freezer - made one and a half recipes. Cut back the vinegar to half and upped the chili flakes to 1 1/4 tsp. Served over pasta. Very easy recipe that will be repeated