67 Reviews of Pig Pickin Sauce

From: Tracy K

On Oct 31, 2002

Delicious. An absolute must with pulled pork. The vinegar really enhances the sweetness of the pork, and the pepper adds a good hint of heat. I think a previous reviewer who felt it was too strong simply used too much of it... it should be applied judiciously, just enought to moisten the meat and flavor it, not poured on like a typical red barbecue sauce.

From: Derf

On Aug 20, 2002

This sauce is one of the three I made to go with your pulled pork. It was good, but a little too vinegary for our tastes. I'm glad we tried it but will probably stick to the molasses bbq sauce next time. We felt it took away from the flavours of the rub and the pork and kinda took our breath away with the vinegar. Thanks for the experience, it was worth trying!!

From: Jangomango

On Nov 11, 2002

This is the perfect accompaniment. Easy as anything to make. I agree with Tracy when she says that you just use a small amount, rather than pour it over like a regular BBQ sauce. It is too thin to do that anyway - a little goes a long way. I like the way the vinegaryness of it cuts the richness of the meat. Excellent.

From: Mark H.

On Nov 26, 2002

Obviously very easy to make, and it added a nice twang to the pulled pork...but not too much twang. I poured the entire amount over the shredded pork, then tossed the two together. And it really made a difference when the leftovers were reheated the next day...very moist and even more flavorful. Definate keeper.

From: Jaymee

On Nov 3, 2002

This is EXACTLY the "North Carolina Barbeque" recipe I was looking for.It was just as good as I remembered from living in Eastern NC. (Almost made me want to shag!!) I did use half cayenne and half red pepper flakes, the only adjustment, just because I like the flakes in it. Oh yeah, and on my heaping pork-filled bun, I slopped on a large mess of slaw. AWESOME.

From: gingerkitten D

On May 28, 2003

When I made this...I tasted it before I put it on the pork....I normally am a fan of vinegary sauces...North Carolina style....I thought it seemed like a dressing more than a sauce...then I put it on my pork and whoa nelly! It really compliments the flavor in a beautiful way!!! It is so simple that it seems like it can't be as good as something more complicated....DON'T LET THE SIMPLICITY SCARE YOU AWAY! This is really good stuff!!!! Thanks Mean Chef!

From: papergoddess

On Sep 9, 2002

Hey there, Mean Chef, I hope you see my post in "Everything Else". We roasted a whole pig, about 140 lbs., and I made up a batch of this sauce to use on a samll portion of it. The sauce that I had years ago had red pepper flakes in it, so I substituted that for the cayenne. Well, it wasn't hot enough, and we were camping, so I didn't have all my seasonings available. Somebody produced a bottle of hot sauce, and we used that. It was great, but not an exact science. I would recommend adding a little, mix, and taste. Add more, mix, and taste. That's what we did. And the next time I make it, I'll add the cayenne to the sauce, and the red pepper flakes DIRECTLY TO THE MEAT. GOOD STUFF!!!

From: Dreamgoddess

On Oct 23, 2002

Made this serve with Pulled Pork. So easy to make and added the perfect taste to the pork. Will definitely make this again when I serve pulled pork.

From: Kiss*My*Tiara

On Oct 17, 2003

This was much too vinegary for me. The vinegar was so over powering, I couldn't taste anything else in the sauce except for the cayenne. I had to add a lot more brown sugar to get it to where I liked it. I think in the end, I added probably a cup of brown sugar. A tablespoon just didn't cut it with a whole cup of vinegar. I'm sorry this didn't work out for me like your other recipes.

From: BothFex

On Nov 18, 2002

Good stuff! Went with the suggestions and used it to just moisten the meat. Got rave reviews.