For Kasey in Mon., Feb. 18 NL, regarding NC/SC barbecue sauce. I found this in Cooks magazine and will try it the next time I fix pulled pork. I've been ordering the original Piggy Park Mustard barbecue sauce from Maurice's online. I've been cooking the Boston butt in my crockpot with 1 cup vinegar, then pour off the liquid after about 12 hours, Pull the pork apart and reheat with Maurice"s. Here's the new recipe:"

North Carolina Barbecue Sauce

1 cup cider vinegar
3/4 cup ketchup
3 tablespoons dark brown sugar
1-1/2 teaspoons hickory or mesquite liquid smoke
Table salt and ground black pepper
Tabasco sauce for serving

While pork is cooling, pour cooking liquid through strainer into medium saucepan. (You should have 5 to 6 cups.) Using large spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute. Off heat, stir in liquid smoke. (You will have about 3 cups.) Margaret in Hill Country, TX 2/22/08 newsletter
Chris in NM
http://www.nancyskitchen.com
Chris in NM

http://www.nancyskitchen