This is widely used for North Carolina-style pig pickin's, where the cavity of the pig is sloshed with sauce so the sauce seeps into the meat during hours of smoking. The mixture is later chopped in the cooked pork. Some purists might fuss at us for adding the ginger ale, but we were partial to this recipe passed on from a prize-winning North Carolina barbecue smoker.
Makes 2 quarts
7 cups vinegar
1 cup ginger ale
3 tablespoons plus 1 teaspoon dried crushed red pepper
1 to 2 tablespoons ground pepper
Stir together all ingredients until well blended.
Serve sauce over pork barbecue.