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For less heat, use the lower amount of crushed red pepper.

Source: Better Homes and Gardens

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Recipe Summary test

total:
10 mins
Yield:
Makes about 3-1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a clean 1-quart jar mix together vinegar, sugar, mustard, red pepper, hot pepper sauce, salt, and black pepper. Cover and shake well. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 3-1/4 cups.

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25 SERVINGS:
  • In a 2- or 3-quart bowl whisk together 6 cups cider vinegar, 3/4 cups sugar, 2 tablespoons dry mustard, 1 to 3 tablespoons crushed red pepper, 2 tablespoons bottled hot pepper sauce, 1 tablespoon salt, and 1 tablespoon ground black pepper. Cover and let stand at room temperature 6 hours to meld flavors. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 7 cups.

50 SERVINGS:
  • In a 3- to 4-quart bowl whisk together 12 cups cider vinegar, 1-1/2 cups sugar, 1/4 cup dry mustard, 3 to 5 tablespoons crushed red pepper, 3 tablespoons bottled hot pepper sauce, 2 tablespoons salt, and 2 tablespoons ground black pepper. Cover and let stand at room temperature 6 hours to meld flavors. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 13 cups.

Nutrition Facts

8 calories; carbohydrates 2g; sugars 1g; sodium 68mg; potassium 16mg; iron 0.2mg.
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