Ready in 45 minutes
A thin vinegar based sauce (Piedmont style) for pulled pork.
Combine and heat over medium heat until flavors blend.
Could be easily reduced to 1/4 recipe which would still make 1/2 gallon; however, should keep for ages in the refrigerator.
The Fire Department used either a whole pig or whole fresh hams. (recipe as given to me on a 3x5 notecard from my grandmother.)
I use this as a finishing sauce for my pulled pork, after hickory smoking a pork butt at 250f degrees for about 1 1/2 hours per pound. I like to serve on plain hamburger buns, the pork tossed lightly in sauce, and slaw on top.
If you must: This also works well injecting some into and/or pouring some onto a Boston Butt pork roast and cooking for 8 hours on low in a crock pot. Drain the juices (most of them anyway) and pull the meat. It's not authentic by any means, but if you don't have a smoker, a crock pot will do. Serve on toasted rolls.
One of my favorite things to eat was the pork bbq that the fire department in my grandmother's hometown made each year for a fund raiser. We would freeze it and take it back to Florida. That is why this particular recipe was one of the cornerstones of the family cookbook I made this year. The following is an excerpt from the forward of that cookbook:
Another thought is that recipes have both an immortality and heritage to them. Recipes are handed down from generation to generation. For example, I first tasted the Lisbon BBQ recipe when I was maybe 7 years old and visiting my grandparent?s tobacco farm in Lisbon, North Carolina. The Lisbon Fire Department made it each year as a fundraiser. It was magical and made my mouth come alive. My grandparents have been gone for years now but this is one of my favorite recipes and I can?t eat it without becoming that blonde headed, sun tanned boy standing barefoot on their farm devouring a bbq sandwich.