My friend Gabe Buckler and I used this sauce on the whole pigs we cooked on my pig cooker. it is vinegar based, like all good North Carolina barbecue sauces.
For the first batch when you turn the pig, only make a ¼ batch. That is, use 1 of the 4 sticks of margarine, about ¼ bottle of the liquids (RW vinegar, Worcestershire and Soy), 1-2 teaspoons of Chili Powder and Seasoned Salt, and just a few drops of the Liquid Smoke. Bring it all to a slow boil or simmer before use. Slather it all over the whole pig right after you turn it.
When it’s pig pickin’ time, use the other 3 sticks of Margarine, the remaining liquids (RW Vinegar, Worcestershire, and Soy), 1-2 tablespoons of Chili Powder, and Seasoned Salt, lots of dashes of Hot Sauce, and several drops or shakes of the Liquid Smoke. Again bring it to a slow boil or simmer before use. As you chop and mix the meat, periodically slosh small amounts over the meat with a mixing brush and stir the chopped meat by hand.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 33 | ||
Calories from Fat: 33 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.1mg | 2 % | |
Potassium 2.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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: 33
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