Pulled Pork Table Sauce
Traditional barbecue pulled pork is served with a side sauce at the table. That way you can add how much ever you like. This sauce is a little sweet, a little, tangy, and a lot of good. If you’re looking for a more vinegar-based sauce, I recommend trying my Piedmont Sauce recipe. Photo by: TeriVirbickis/Depositphotos
- 1 cup apple juice
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar see instructions
- 1 tablespoon butter
- 1 teaspoon yellow mustard optional
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Pinch of salt
- Add apple juice, vinegar, ketchup, and 1/4 cup of brown sugar to a small saucepan. Bring to a simmer over medium heat. Stir often. Add mustard, black pepper, cayenne pepper, reduce heat and simmer over low heat for 3-4 minutes.
- Give the sauce a taste. If you need to up the sugar, add 1 1/2 to 2 tablespoons or more to achieve the desired sweetness. Let the sauce simmer for an additional 3 minutes. Remove from heat and stir in butter.
- Let the sauce cool for about 15 minutes before using. If making ahead of time, let it cool for 30 minutes, then transfer to an airtight container. Store in the refrigerator for up to 1 week after preparation. Rewarm to room temperature before using.
- *You do not need to use mustard for this recipe. I include it to add a little depth to the sauce. You can certainly omit it.
- Use this sauce on pulled pork or pulled chicken.