"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pig Picker Pucker Sauce Recipe

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This recipe for Pig Picker Pucker Sauce, by , is from The Tracy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Tracy

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups cider vinegar
3/4 cup cold water
2 Tbsp sugar
1 Tbsp hot pepper flakes
1 small onion, thinly sliced
1 1/2 Tbsp coarse salt (kosher or sea)
1/2 tsp freshly ground black pepper

Directions:
Directions:
Combine all the ingredients in a bowl and stir until the sugar and salt are dissolved. Correct the seasoning (sugar and salt) if needed. Serve this sauce on shredded barbecued pork. You could prepare the sauce ahead, but why bother? It's so quick and easy to prepare, you should make it from scratch as you need it. Makes 2 1/2 cups.

Personal Notes:
Personal Notes:
Serve this sauce with pulled pork or chopped barbecue pork. Mix it with the pork (makes enough for 4-5 pounds of meat) or spoon it on top. Save a little of the sauce to mix with chopped cabbage and pile the resulting coleslaw on top of the pork on a hamburger bun. Then imagine you're at a North Carolina pig picking, or a world-class barbecue joint, like Wilbur's or Lexington Barbecue.

 

 

 

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