welcome friends welcome back to the
kitchen today in the backyard out on the
smoker I have a pork button going and so
I'm trying to keep my flavors fairly
clean today I really want to taste the
pork and so to me that flavor really
comes through with a couple of sauces
that you put on to finish it both of
them from the Carolinas so today I'm
going to make a vinegar-based sauce -
vinegar pepper sauce and I'm going to
make a mustard sauce then we're going to
use to finish off the pulled pork
so in this measuring cup I have regular
distilled white vinegar and apple cider
vinegar and I've got a small pot here
over sort of medium low heat so in goes
the vinegar the rest of the ingredients
are pretty simple I've got some brown
sugar salt paprika cayenne red pepper
flakes and ground black pepper to that I
want to add some citrus so I have a
lemon here and I'm just gonna squeeze
the lemon in and then I'm gonna throw
the lemons into the pot and we're just
gonna steep the lemons with the rest of
the mixture okay
in they go and I want some hot sauce to
round out the flavor and while this
isn't strictly hot sauce it is the hot
brine left over from fermenting our own
peppers from the garden so we did a
lacto-fermentation and this stuff is
killer
it's got some great flavor it's hot but
it's also nuanced there's lots of layers
in there so I'm gonna add this add your
own favorite hot sauce I'm gonna go
maybe two tablespoons about like that
and so I'm going to give this a stir the
idea is we don't want to bring it to a
boil we just want to bring it up to a
warm enough temperature that the sugars
dissolve and everything else dissolves
in and we pull a little bit more flavor
out of the lemons we'll just let this
continue to steep and bring those
flavors together while we move on to the
next sauce and the next sauce is based
on mustard so I need a cup of mustard
okay into the pot
chew that I'm going to add brown sugar
black pepper salt a little bit of hot
sauce not as much as I put in the other
one just a touch and some honey and this
is my cousin Jill's honey so I need
maybe a quarter cup I'm just gonna free
pour maybe a little bit more there we go
and the last ingredient is some oyster
sauce so I'm going to use our homemade
oyster sauce this is developing nicely
it's not exactly worst your sauce yet a
little bit thicker I haven't finned it
out and I don't know that I'm going to I
mean it just tastes amazing the way it
is and it goes so well in every place
that I would use Wurster sauce I'm just
gonna put it in and the last ingredient
is apple cider vinegar now just like the
first sauce we're gonna stir this
together over low heat and just let it
steep and come together now these have
been on the lowest heat for about 10
minutes and the flavors are starting to
come together so I want to give them a
little bit of a taste always be tasting
your sauces because this is when you can
alter them you can make adjustments if
need be
that is amazing okay on its own it's
super hot that that heat from that hot
sauce mixed with the black pepper and
the other peppers that are in there it's
really great but there's a great balance
between the acidity from the vinegar and
the sugar so it's not too sweet it's not
too sour a little bit of acid from the
lemon that's really nice okay
the mustard one let's see how do we do
here
yeah mustard hit right at the beginning
that mustard tang and then a little bit
of heat from that tiny little bit of hot
sauce that I put in there sweetness from
the brown sugar and the honey I think
that one's really good too now as much
as these are pretty standard recipes you
will need to balance them to your tastes
at home so take your time and find it
what you like okay I'm gonna take the
lemon shells out now and then I'm going
to transfer these sauces into those
little mason jars you could also put
them into squeeze bottles depending on
what you're going to use the sauce for
and if you're going to use them as a mop
sauce I'd put them in a little cast-iron
pot and stick it into your barbecue
smoker to keep it warm and then mop the
meat as you're cooking so come on back
for the pulled pork episode where Julie
and I will be taste testing these on
pulled pork sandwiches thanks for
stopping by
see you again soon
you