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.