"Kinda Carolina Sauce by Kevin Kruger

By RoketJSquerl

[When I cook butt I use this sauce as a finishing sauce adding 1-2 T per cup of pulled pork. I add it as I pull it--no need to measure-just sprinkle what looks to be 1-2 T on what looks to be about a cup of pulled pork. Mix it in periodically during the pulling. The sauce balances the meat-bark-smoke well and if a sweet sauce will be served on the side really helps make it work better with the meat, imo.]

Ingredients

• 3/4 c apple cider vinegar, preferably unfiltered but the regular is fine
• 1/4 c plain (not seasoned) rice vinegar
• 6 Tbl Dijon mustard
• 4 tsp Worcestershire sauce
• 2 tsp pepper sauce like Cholula--my preference--or Tabasco
• 1/2 c vegetable oil
• S&P to taste

Details

Adapted from tvwbb.com

Preparation

Step 1

Mix well, heat briefly, then add:

1-3 Tbl honey and
1 Tbl sugar

water


The honey and sugar are really "to taste" additions. I put a bit less in first and then taste and tweak accordingly. It depends somewhat on the fruitiness and acidity of the vinegars. Look to balance the acidity a bit and then add water, about 1/4 c at a time, till the acidity is softened. Adjust salt. I'm looking for just enough of sweetness to round out the sauce, not something cloying.