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Categories:
cider vinegar brown sugar ketchup butter hot pepper lemon juice Worcestershire sauce red pepper mustard powder salt fresh ground black pepper
Viewed: 28 - Published at: 6 years agoIngredients
- 4 cups cider vinegar
- 1 cup brown sugar
- 1 1/3 cups ketchup
- 1/4 cup butter
- 2 tablespoons hot pepper sauce, to taste (Texas Pete is good or Tabasco)
- 2 tablespoons fresh lemon juice (optional)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Method
- Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
- Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
- Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
- Strain the sauce through a sieve to remove the red pepper flakes.
- Store the sauce in the refrigerator.
- Bring to room temperature before serving.
- To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!
