Yield: 2 1/4 cups
- 2 cups cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons sea salt
- 1 tablespoon crushed red pepper
- 1 teaspoon cayenne
Cook’s note: This sauce is great on pulled pork. It is also a good baste and mop. Use warm or chilled.
Combine all ingredients in nonreactive bowl and blend well. For best results, let sauce stand overnight to allow flavors to blend. Sauce will keep for several weeks in an airtight jar in refrigerator.
Source: “Paul Kirk’s Championship Barbecue Sauces,” by Paul Kirk