If you’ve got a quality, slow-BBQ’d cut with a delicate smoke for making pulled- pork this is the way to go. Forget the gloppy, sugary, branded trash entirely. Doubles as a dressing for slaw! Add sparingly (1/2 to 1 Tablespoon per pound) to shredded pork and also serve on the side as a dip for the sandwich.
Mix the following together in a small saucepan and heat to low simmer then ready to use;
Apple Cider Vinegar 1 cup
Sugar 3 T
Salt 1 T
Ketchup 1 T
Butter or buttery spread 1 T (real butter will separate out once refrigerated but will emulsify again upon warming and shaking)
Honey 1 T
Black Pepper 1/2 t
Red Pepper Flakes 1/2 t