Jim uses this thin, peppery sauce to baste the pig, and he mixes some with the finished meat.
Makes about 1 gallon
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1 (1-gallon) jug white vinegar, divided
1 (11.5-ounce) can tomato juice
1 cup Worcestershire sauce
3/4 cup dried crushed red pepper flakes
2 tablespoons ground black pepper
Pour 3 cups vinegar into a pitcher or large bowl. Add next 4 ingredients to remaining vinegar in jug; seal with lid, and shake well. Return 3/4 cup vinegar to jug; seal with lid, and shake well.