Keith’s famous pulled pork finishing and dipping sauce.

1 cup apple cider vinegar
1 cup catsup
1 T red pepper flakes
1 T worcestershire sauce
1/4 cup brown sugar
1 T salt
1 T cayenne pepper

Simmer after you make it and again before serving.

March 2016 – First time for a pulled pork shoulder blade roast. When added the level TS of Cayenne it looked too much so scoped out maybe a third. Sauce was very good and only a little spicy.The full TS may have been ok. Will try this again as it was good. Try adding 1 T each of Worchestershire and garlic.