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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 28, 2007

Tennessee Pulled Pork Sauce

I found you while looking for a source or recipe for Tennessee pulled pork. I downloaded your recipes for the pork but the real key to a Tennessee pulled pork, pit bar-be-que sandwich is the sweet slaw and hot sauce you put on it. I’d love to get a recipe for these essential ingredients to make it REAL.


Thom Smithson

Hi Thom,

Below you'll find recipes for Tennessee Slaw and a vinegar sauce from North Carolina. Also, I've posted the link to a TN blog that has various recipes for hot sauce on it.

Hope this helps,

Desi @ DVO

Hot Sauce Recipes from this link.

Sweet Pepper Slaw

½ head of green cabbage, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small bunch of scallions, finely chopped
1/3 c mayonnaise
2 T plain lowfat yogurt
2 T cider vinegar
1/8 tsp cayenne
¼ c fresh cilantro, finely chopped

Mix together mayonnaise, yogurt, vinegar, and cayenne. Add vegetables and cilantro. Salt and pepper to taste and toss well. Chill, covered, for at least ½ hour

Vinegar Sauce

This peppery, piquant vinegar sauce is the preferred condiment of eastern North Carolina. In the western part of the state, the sauce becomes more tomatoey, while in southern parts of the Carolinas, mustard sauce reigns supreme.

2 cups cider vinegar
1 1/3 cups water
1/2 cup plus 2 tablespoons ketchup
1/4 cup firmly packed brown sugar, or more to taste
5 teaspoons salt, or more to taste
4 teaspoons hot red pepper flakes
1 teaspoon freshly ground black
1 teaspoon freshly ground white

Combine the vinegar, water, ketchup, brown sugar, salt, hot pepper flakes, and peppers in a nonreactive medium-size bowl and whisk until the sugar and salt are dissolved. Taste for seasoning, adding sugar or salt as necessary; the sauce should be piquant but not quite sour.

Makes about 4 cups

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