Recipe: North Carolina Vinegar Sauce for Pulled Pork

NORTH CAROLINA VINEGAR SAUCE FOR PULLED PORK

2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar
5 teaspoons salt
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper

Combine vinegar, water ketchup, brown sugar, salt, hot pepper flakes and peppers in a nonreactive medium-size bowl and whisk until the sugar and salt are dissolved. Taste for seasoning adding sugar or salt as necessary; the sauce should be piquant but not sour.

The sauce can be added directly to a pulled pork sandwich or shortly after it's been pulled. Simply pour 1 to 1 1/2 cups of the sauce into the roasting pan containing the pulled pork, cover with foil and place it back on the grill for 30 minutes to keep it warm.

Source: The Barbecue Bible by Steven Raichlen