Anyway, while this isn’t exactly what you might find in the Tar Heel State, it was fantastic on the pork, and I hope it inspires you to add this deliciously different barbecue sauce in your repertoire.
As I mentioned in the video, I’m heading down to SoCal to work on a top-secret project, but since I teased this sauce in the recent paper pork recipe, I wanted to get this posted before I left. Unfortunately, I can’t give any details about what I’m doing down there, but let’s just say…actually, I can’t even say that. So stay tuned, and in the meantime, I really do hope you give this a try soon. Enjoy!
1 tablespoon honey, or other sweetener to taste
1 generous tablespoon freshly ground black pepper
1 generous tablespoon hot red pepper flakes
1/2 cup apple cider vinegar
1/2 cup white distilled vinegar
3/4 teaspoon Kosher salt