Saturday, March 16, 2013

Rick's Lexington Carolina Pig Dip

I smoked a whole pork shoulder last week and made a big batch of pulled pork to have ready for sandwiches.  

Today I decided to make a batch of my Lexington-style "Pig Dip' to season the meat before putting it on the toasted buns.  My “Pig Dip” is a thin, peppery, vinegar and tomato-based sauce that really enhances the flavor of smoked pork.  Make a batch and it will keep it in the fridge for several weeks.  You can also add "Pig Dip" to shredded cabbage and make a spicy slaw that is great on pulled pork sandwiches.  Enjoy

Ingredients: (makes slightly more than 1 quart)

    3 cups cider vinegar
    1 cup water
    1 cup ketchup
    4 Tbs tomato paste
    3/4 cup dark brown sugar
    3 Tbs Rick’s Ragin’ BBQ Rub (or use recipe below)
    2 teaspoons black pepper
    2 teaspoon crushed red pepper
    2 teaspoons kosher salt
    1 teaspoon cayenne pepper


Place all ingredients in a 3 quart saucepan and bring to a boil.  Let cool and serve on pulled pork sandwiches.

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