Devil's Fiddle BBQ Sauce

Klara Wahlster

By
@Parachef

This is a mop sauce in the eastern North Carolina tradition -- or simply put, a vinegar-based pulled pork finishing sauce with no tomatoes anywhere near it. If you don't like vinegar, this ain't for you. It's got a healthy kick to it, and the butter actually takes care of the sweetness without having to add any sugar in.


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Comments:

Serves:

Coats 4 to 5 portions of meat

Prep:

5 Min

Cook:

20 Min

Ingredients

1 c
butter, unsalted
1/4 c
apple cider vinegar
1/3 c
fig-infused white balsamic vinegar
1 Tbsp
yellow mustard
1 Tbsp
worcestershire sauce
1 tsp
pickling spice, in a tea-ball
1 tsp
black pepper
1 tsp
green pepper
1 tsp
red pepper flakes
salt to taste

Directions Step-By-Step

1
In a medium saucepan, place two sticks (1 cup) of unsalted butter over low heat and stir slowly to melt them down.
2
Add vinegars. If you can't find fig-infused balsamic, you can use only apple cider vinegar, just add the extra amount. Add in mustard and Worcestershire sauce, salt and various ground and flaked peppers.
3
In a tea-ball or in cheese cloth, add about a teaspoon of pickling spice and close off. Place into liquids in the saucepan. You will remove this before serving or storing sauce.
4
Beat ingredients together. Allow to simmer on low for at least 20 minutes, stirring occasionally. Can be used as a basting sauce, or as an applied sauce right before serving the meat.

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