Pig Pucker Sauce Recipes

CHICK AND OX'S PIG PICKIN' SAUCE

Chick and Ox's Pig Pickin' Sauce image

This Southern style bar-b-que sauce is perfect for a hog roast or just to have around the kitchen. A sweet, vinegar based sauce - mix with pulled pork in large containers. Tastes great on chicken too.

Provided by Mike McCafferty

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 15m

Yield 64

Number Of Ingredients 11

Ingredients

4 cups cider vinegar
4 cups white vinegar
3 cups white sugar
1 cup ketchup
½ cup crushed red pepper
2 tablespoons black pepper
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon bottled minced garlic
1 tablespoon salt
cayenne pepper to taste

Steps:

In a 1 gallon container with a lid, mix cider vinegar, white vinegar, and sugar until sugar has dissolved. Mix in ketchup, crushed red pepper, black pepper, paprika, onion powder, garlic, salt, and cayenne pepper. Cover, and chill in the refrigerator.

Nutrition Facts : Calories 48.6 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 152.1 mg, Sugar 10.5 g

PIG PICKIN SAUCE BY MEAN CHEF

Pig Pickin Sauce by Mean Chef image

Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed. Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well. Keeps in a covered container in the fridge almost indefinitely.

Provided by Queen Dragon Mom

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt, to taste
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper

Steps:

Mix together and use to sauce pulled pork.

Nutrition Facts : Calories 107.8, Fat 0.2, Sodium 2343.5, Carbohydrate 16.8, Fiber 0.5, Sugar 14.3, Protein 0.2

PIG PUCKER SAUCE

Pig Pucker Sauce image

not set

Provided by mitchellodell

Categories Marinades and Sauces

Time 30m

Yield 2

Number Of Ingredients 7

Ingredients

1 1/12 Cup Cider Vinegar
3/4 cup cold water
2 tablespoon sugar
1 tablespoon hot pepper flakes
1 small onion thinly sliced
1 1/2 tablespoon Coarse Salt
1/2 teaspoon Pepper

Steps:

RECIPE NOTES Yield: 2 1/2 cups INGREDIENTS 1 1/2 cups cider vinegar 3/4 cup cold water 2 tablespoons sugar, or to taste 1 tablespoon hot pepper flakes 1 small onion, thinly sliced 1 1/2 tablespoons coarse salt (kosher or sea), or to taste 1/2 teaspoon freshly ground black pepper RECIPE STEPS Step 1: Combine all the ingredients in a bowl and stir until the sugar and salt are dissolved. Correct the seasoning, adding salt if desired. Step 2: Serve this sauce on shredded barbecued pork.

Nutrition Facts : Calories 40 calories, Fat 0.529518366330644 g, Carbohydrate 7.23091376963912 g, Cholesterol 0 mg, Fiber 1.73628706754616 g, Protein 0.956908221811739 g, SaturatedFat 0.113593557870886 g, ServingSize 1 1 Serving (212g), Sodium 8729.38370590648 mg, Sugar 5.49462670209296 g, TransFat 0.0937833655429259 g

BILL WOOD'S JUICY PIGS

Bill Wood's Juicy Pigs image

This Juicy Pig recipe has been passed down in my family for years. The beef and pork BBQ is perfect for big family gatherings, and of course football parties. It is tasty and just like the title states...juicy!

Provided by Stolidog

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 4h35m

Yield 15

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil
1 (4 pound) bone-in beef chuck pot roast
2 pounds boneless pork shoulder roast
2 cups water
2 ½ cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
salt and pepper to taste
15 hamburger buns, split
1 cup chopped onion
1 cup chopped pickles

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

Nutrition Facts : Calories 589 calories, Carbohydrate 33.7 g, Cholesterol 123.4 mg, Fat 34 g, Fiber 1.6 g, Protein 35.9 g, SaturatedFat 12.7 g, Sodium 974.7 mg, Sugar 9.9 g

PULLED PORK FINISHING SAUCE

Pulled Pork Finishing Sauce image

This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

Provided by France C

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup apple cider vinegar
1 ½ tablespoons dark brown sugar
½ teaspoon Creole seasoning (such as Tony Cachere's®)
½ teaspoon salt
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper

Steps:

Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g

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