I prefer Carolina style, with it's vinegary tartness and sweetness on pulled pork. It complements, rather than overpowers the pork. Oh yeah, I like kraut to cause I'm part kraut. Und kann Deutsche sprechen. Stimmt.
Anyway, I always thought that flavor was in the cooking, and only just realized ...
(duh) the flavor is in the sauce. So today I did this:
1 C Prepared brown mustard (mostly Guldens)
3/4 C Cider Vinegar
1/2 C White Granulated Sugar
1/2 C Pork crock pot juice (see below)
2 TBS chili powder
1-2 TBS Ground black Pepper
1 TBS Hot Szeged Hungarian Paprika >not regular sweet<
You can also use another ground hot pepper in smaller quantities
1 tsp liquid smoke
1 tsp worcestershire sauce
Combine all except the last 2 ingredients, simmer for 30 minutes.
stir in the last 2, heat for 10 more minutes.
Which is a mod from this:
http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm
but... It was too sweet, and not tangy enough. Ergo batch #2 will be:
Fresher vinegar. I don't know how old my vinegar is. Probably beyond vintage.
Brown sugar not white.
Called for 1/2 C white AND 1/4 brown. less than 1/2 C light brown next.
Oh and Crock Pot Pork Juice...
Boneless Pork Loin, abt 5 LBS
1 Can Progresso French Onion Soup (18.5 oz 524g)
1 med onion sliced
2 cloves garlic, smashed
fresh basil, torn
1 tsp pepper
1 tsp HOT Szeged Hungarian Paprika
1/2 tsp salt
(I'm not a big sodium fan, there's plenty in the soup, and you can always add at the table)
Place the onion slices on the bottom of a crock pot
lay garlic, basil on top.
place the pork on top
pour in the soup
sprinkle with seasonings
Low for 8-12 hours.
shred with forks, using bubba style.
*** reserve leftover juice for sauce - see above ***
serve on hamburger buns with sauce - see above.
