Western North Carolina Vinegar Barbecue Sauce

Ingredients

• 4 cups cider vinegar
• 1 cup brown sugar
• 1 1/3 cups ketchup
• 1/4 cup butter
• 2 tablespoons hot pepper sauce, to taste (Texas Pete is good or Tabasco)
• 2 tablespoons fresh lemon juice (optional)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons mustard powder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Directions

1. 1

   Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.

2. 2

   Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.

3. 3

   Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.

4. 4

   Strain the sauce through a sieve to remove the red pepper flakes.

5. 5

   Store the sauce in the refrigerator.

6. 6

   Bring to room temperature before serving.

7. 7

   To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!