Holy Smoke Basting Sauce

Roasted Pork
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Makes 1 gallon (250 servings)
Ratings (8)

This is a good, simple​ pork basting sauce or mop for large cuts of meat (excellent on chicken too!). If you don't need this much, cut the recipe down by half.

What You'll Need

  • 1 gallon/3.8 liters apple cider vinegar
  • 1 quart/900 mL Worcestershire sauce
  • 10 oz./300 mL lemon (the juice)
  • 3 tbsp./45 mL black pepper

How to Make It

1. Mix all ingredients in a large pot and bring to a hard boil for 10 minutes. This is an old-fashioned, true Southern Style basting sauce, excellent on chicken and large cuts of pork (Boston butt, shoulders, hams, whole hog, pork roasts, etc.).

2. The meat should be cooked over a low fire (215 to 225 degrees F) and basted every 20 to 30 minutes (not during last hour for large pieces of meat).

Nutritional Guidelines (per serving)
Calories 4
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 41 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)