You know, I just got approval for three fundraisers. One for our actual organization (The Minnie Howell Good Vittles and Wood Cookery Society - A Charity for "at risk youth") in July, another for our Mexico Mission, and the third for some shoe thing for at risk kids.
I am going to do pulled pork for our org because its the highest netter....
I would like this sauce for that but will be using my rather mild Cajun Chef Hot Sauce I can get by the gallon.
Originally Posted by Boshizzle
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.