Apple Cider Vinegar Bbq Sauce For Pulled Pork

Apple Cider Vinegar Bbq Sauce For Pulled Pork

Pour in the apple cider vinegar and the chicken broth. The sauce is both sweet and savory.

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Taste the pork and adjust seasoning with salt and vinegar if needed.

Apple cider vinegar bbq sauce for pulled pork. For the Apple Cider BBQ Sauce. This bbq sauce will keep up to 1 month in the refrigerator. Dijon or spicy brown mustard.

When the weather is nice I dont. Bring to a boil and reduce heat and simmer for about 30 minutes. Stir in ketchup brown sugar apple cider vinegar apple cider sorghum liquid smoke worcestershire salt pepper paprika dry mustard celery seed and cayenne pepper.

This is a great sauce for juicy grilled burgers pulled pork sandwiches and bbq pork ribs though Id encourage a splash more apple cider vinegar in the case of ribs. Once the sauce is reduced-add the shredded pork and cook over a medium high heat to fully incorporate the sauce-about 5 minutes. Cover place in the oven and cook for 3-4 hours or until the pork is fork tender mine only took 3 hours.

Return the pork to the pot. Cover and cook until the pork is fork tender about 6 to 8 hours on high or 8 to 10 hours on low. 23 cup apple cider.

Vinegar based BBQ sauce pairs perfectly with pulled pork as the natural pork flavor is enhanced by the vinegar mix. If you love a brown sugar pork glaze you can. 3 garlic cloves minced.

My recipe for Carolina Style Pulled Pork is a classic Americana BBQ. Serving Carolina Vinegar BBQ Sauce. Vinegar bbq sauce is ideal as a contrast to fatty smoky pork though is great on other grilled or barbecued meats.

Pour over pulled pork or serve beside the pork. Pour in apple cider vinegar and chicken in around the pork. Apple Cider Brown Sugar Pulled Pork Barbecue Apple Cider and Brown Sugar Pulled Pork is made using the Instant Pot an electric pressure cooker.

The sauce will thicken as it cools so if you prefer a thinner sauce you can add 12 cup water when you add the BBQ sauce for a thinner consistency. While the sauce is reducing shred the pork with two pair of tongs or a couple of large forks or with your fingers if the pork is cool enough.

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