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Apr 16, 2007 11:42 AM

BBQ vinegar based sauce advice?

I had a freezer fiasco and rescued a 4 1/2 lb pork butt but (ha-ha) had to throw it in the crock pot naked. No rub, no onions, no nothing. So now I have some nice pulled pork (I guess that's what it is - I picked out the fat) with no sauce. Quite tasty on it's own but I want to eat some with a vinegar sauce tonight and freeze some of the naked pork with the foodsaver. Am I on the right track? I must freeze some because of my next post about a standing rib roast.

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  1. That sounds good - I agree to freeze the leftovers naked but to eat it with sauce.

    1. Here is a Lexington sauce that I like(I like a little ketchup in my N.C. sauce):
      1-1/2 cups cider vinegar
      1/2 cup ketchup
      1/2 teaspoon cayenne or hot red pepper flakes
      1 tablespoon sugar
      1 teaspoons salt

      Preparation: Combine in a bowl and stir to dissolve sugar. Reduce heat and simmer for 10 minutes.
      And here is a straight vinegar sauce:
      1 cup white vinegar
      1 cup cider vinegar
      1 tablespoon sugar
      1 tablespoon crushed red pepper flakes
      1 tablespoon Tabasco sauce
      Salt and freshly cracked black pepper to taste.

      Preparation: Just mix them up together and use.

      1 Reply
      1. re: Spencer

        Ah, just what I needed - thanks!

      2. Sounds to me like you're on the right track. Freezing portions of the naked pork will work well, because you can defrost for things like tacos. The sauce should spice your naked meat right up!