Smoke Shack Southern Style Sloppin Sauce
For Pulled Pork

   475ml                apple cider vinegar
   475ml                water
   2      tablespoons   salt
   2      tablespoons   black pepper
   1      tablespoon    hot sauce
   1      tablespoon    paprika
   1      teaspoon      ginger
   1/2    teaspoon      dry English mustard powder

I came up with this recipe because I just couldn't bring myself to spray apple juice on a piece of pork, which everyone seemed to be doing at the time. I was brought up to believe barbecue should taste like barbecue - not like applesauce. Here in the South, barbecue has a tangy, somewhat salty/hot flavour, and should never, under any circumstances, be sweet.

Mix all the ingredients together - except for the salt, in a stainless steel pot. Bring just to a boil, then simmer for a
minute or two (this helps cut the bite of the vinegar). Add the salt, stir until dissolved, then remove from heat and allow to cool. Makes 900ml.

Use this as you would a marinade for pork or chicken. If you wish to use this as a baste, you should add oil (I add 100g to 150g of butter to mine for the flavour, and oil) and heat thoroughly. I also add beer to the mix. You can, of course, add hot sauce to your heart's content.

*Never add salt to a liquid in a stainless steel pot unless the liquid is hot/boiling. Salt will of course sink, and if it is not quickly dissolved will pit your expensive pot.