Here is my version of a tangy-zippy BBQ sauce based on recipes from North and South Carolina. It is amazing on BBQ pulled pork — a great alternative to a heavier BBQ sauce that lets the flavor of the smoked meat come through.
1 cup apple cider vinegar
1 tbs. ketchup
2 tbs. brown sugar, packed and leveled
1/2 tsp. red cayenne pepper flake
2 tsp. Tabasco hot sauce
1/2 tsp. smoked Spanish paprika
1/2 tsp. salt
1/2 tsp. coarse-ground black pepper
1 tbs. honey
Combine the ingredients in a non-reactive sauce pan and bring to a rolling boil. Simmer for three minutes, stirring constantly.
Remove from the heat and when cool, store in your fridge for at least three hours, allowing the flavors to set.
Drizzle over pulled pork sandwiches.
Makes one cup. Will last for months in your fridge when sealed.