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devil's fiddle bbq sauce

(1 rating)
Parachef avatar
Recipe by
Klara Wahlster
@Parachef
Charlottesville, VA

This is a mop sauce in the eastern North Carolina tradition -- or simply put, a vinegar-based pulled pork finishing sauce with no tomatoes anywhere near it. If you don't like vinegar, this ain't for you. It's got a healthy kick to it, and the butter actually takes care of the sweetness without having to add any sugar in.

(1 rating)
yield serving(s)
prep time 5 Min
cook time 20 Min

Ingredients For devil's fiddle bbq sauce

  • 1 c
    butter, unsalted
  • 1/4 c
    apple cider vinegar
  • 1/3 c
    fig-infused white balsamic vinegar
  • 1 Tbsp
    yellow mustard
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    pickling spice, in a tea-ball
  • 1 tsp
    black pepper
  • 1 tsp
    green pepper
  • 1 tsp
    red pepper flakes
  • salt to taste

How To Make devil's fiddle bbq sauce

  • 1
    In a medium saucepan, place two sticks (1 cup) of unsalted butter over low heat and stir slowly to melt them down.
  • 2
    Add vinegars. If you can't find fig-infused balsamic, you can use only apple cider vinegar, just add the extra amount. Add in mustard and Worcestershire sauce, salt and various ground and flaked peppers.
  • 3
    In a tea-ball or in cheese cloth, add about a teaspoon of pickling spice and close off. Place into liquids in the saucepan. You will remove this before serving or storing sauce.
  • 4
    Beat ingredients together. Allow to simmer on low for at least 20 minutes, stirring occasionally. Can be used as a basting sauce, or as an applied sauce right before serving the meat.
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