There are a number of variations on this Vingar/Spice based BBQ Sauce. Every BBQ house in Eastern Carolina has a secrete recipe and now you have one too. This is the smaller version of a recipe that you would find at a BBQ house using an "open pit" and cooking the "whole hog." I suggest you try it on a Boston Butt and have it as either Pulled Pork or Chopped Pork
Combine all in a quart jar and shake it up.
Leave it out on the counter for a day and shake it up again.
Refigerate and it will keep for weeks.
Use this to baste BBQ Pork
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 8 | ||
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Calories: 22 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.7mg | 2 % | |
Potassium 45.7mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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