When coming up with a vinegar sauce for Fette Sau, I didn't want something that was too obviously connected to any specific regional barbecue. (North Carolina 'cue employs a sauce that's either vinegar and spices, in the eastern part of the state, or the same with the addition of tomato, in the west; South Carolina adds mustard to its vinegar sauce.) And I wanted a vinegar sauce that would work equally well with all kinds of smoked meat—not just the pork it's usually paired with. This sauce will add brightness to pulled pork, and it has enough depth to stand up to beef and lamb.
Making Bottled Sauce Better
As you'll see in these recipes, a decent barbecue sauce doesn't take long to make. But unlike chicken stock or marinara, homemade sauce isn't always better. There are a surprising number of bottled sauces out there that I'd be happy eating (if I loved barbecue sauce to begin with). And there's no harm in tweaking a store-bought sauce: you can play with acidity and heat by adding vinegar and hot sauce or add some savory depth with Worcestershire sauce or drippings left over from the meat.
Recipe information
Yield
Makes about 2½ cups
Ingredients
Preparation
Step 1
In a large nonreactive saucepan, combine all the ingredients and bring to a boil, then turn off the heat and let cool to room temperature.
Step 2
Transfer the sauce to a container, cover, and refrigerate until ready to use.
Do Ahead: The sauce can be made and chilled for up to 1 week.
Recipe notes
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