Thin and peppery, this vinegar-based sauce is a perfect complement to pulled or chopped pork. After pulling or chopping the pork, douse the meat with sauce. Make ahead: This no-cook sauce needs to stand at room temperature for 4 hours. It can be refrigerated in an airtight container for up to 1 month. From Jim Shahin. Makes a generous 2 cups.
Ingredients
2 cups apple cider vinegar
2 tablespoons brown sugar, preferably light brown sugar
2 teaspoons salt
1 tablespoon crushed red pepper flakes
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Directions
Combine the vinegar, brown sugar, salt, crushed red pepper flakes, cayenne and black peppers in a container with a tight-fitting lid; mix well. Let stand at room temperature for at least 4 hours before serving or storing.
The sauce can be refrigerated for up to 1 month.
Per tablespoon: 5 calories, 0g protein, 0g carbohydrates, 0g fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 0g dietary fiber, 0g sugar
