Hog Wash Vinegar Splash

Makes about 10 cups

A staple in North Carolina, this bright, acidic sauce is splashed liberally over a whole hog or pork butt or shoulder. The vinegar helps cleanse your palate and counteracts the rich fat in the meat. It’s also surprisingly good on brisket. We use the sauce on the meat as we’re pulling it, and we add another standard barbecue sauce when we’re making a sandwich. If you’re cooking a whole hog, you’ll use the better part of the quantity here. If you’re cooking a pork butt, shoulder, or brisket, you’ll use much less. You can easily halve the recipe, but you might as well make the whole thing as it’s primarily vinegar and keeps indefinitely. Five percent acidity is typical for cider vinegar, and it’s essential for this recipe so check the label.

• 1½ cups sugar
• ½ gallon apple cider vinegar, 5 percent acidity
• 1 cup ketchup (made with cane sugar, such as Red Gold or Hunt’s)
• ½ cup Worcestershire sauce
• 2 tablespoons red pepper flakes
• 3¾ teaspoons chili powder
• 1 tablespoon ground cumin
• 2¼ teaspoons granulated garlic
• 2¼ teaspoons granulated onion
• 1½ teaspoons cayenne pepper

Combine the sugar, vinegar, ketchup, and Worcestershire sauce in a large stockpot over high heat and heat just until steaming. While the liquid is warming, whisk together the red pepper flakes, chili powder, cumin, granulated garlic, granulated onion, and cayenne in a small bowl. Take the pan off the heat and stir in the spice mixture. Cool to room temperature. Using a funnel, decant ½ gallon of the sauce back into the vinegar jug, frequently pausing to stir to keep the spices well distributed as you’re pouring. Funnel the excess 2 cups into plastic squeeze bottles or a mason jar. Keeps indefinitely. Shake well before using.