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sauce essentials: customized carolina pork sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is a vinegar sauce with bits from all areas of Carolina, so I am probably not going to make purists of Carolina vinegar sauce happy. I called it “Customized” Carolina sauce, so that I do not wind up starting a war. I went through about six batches of this sauce before I got it right, and this stuff is supper yummy. This is a must-have at the table; especially, when serving pulled pork. Slap your mama, you are going to love this sauce. So, you ready… Let’s get into the kitchen.

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yield serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For sauce essentials: customized carolina pork sauce

  • PLAN/PURCHASE
  • 3/4 c
    cider vinegar
  • 1/2 c
    ketchup, homemade if possible
  • 2 Tbsp
    coconut, or dark brown sugar
  • 1 Tbsp
    mustard, yellow variety
  • 2 tsp
    hot sauce (not tabasco), i prefer frank’s
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1/4 tsp
    white pepper, freshly ground
  • 1/4 tsp
    red pepper flakes, or to taste

How To Make sauce essentials: customized carolina pork sauce

  • 1
    PREP/PREPARE
  • 2
    What will you need? All you need is a small saucepan, and a whisk or spoon to stir it.
  • 3
    What is it? This recipe has all the best bits of a good Carolina vinegar sauce, plus my own additives.
  • 4
    What to serve with it? It is a sauce, and the primary purpose is to make your pulled pork extra yummy.
  • 5
    Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you are making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
  • 6
    Storage of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 2 – 3 weeks, or several months, if frozen.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Add the ingredients to a small saucepan, over medium-low heat.
  • 9
    Simmer for about 10 minutes.
  • 10
    Place in a non-reactive jar, and store in the fridge until ready to use.
  • 11
    PLATE/PRESENT
  • So Yummy
    12
    Use as a finishing sauce at the table; especially, for pulled pork. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • 14
    Namasté
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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