This vinegar-based basting sauce is widely used in North Carolina-style pit bbq, where the cavity of the pig is sloshed with sauce so the sauce seeps into the meat during smoking.
7 cups white vinegar
1 cup ginger ale
3 tablespoons plus 1 teaspoon dried crushed red pepper
1 to 2 tablespoons ground black pepper
Stir together all the ingredients until well blended.
Serve over pork barbecue.
Yield: 2 quarts
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