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In article >,
says...
> I'd prefer a vinegar based mop (if I do it in the oven, I'll
> marinade it first).
>
> Would you please post your favorite (vinegar based) mop
> recipe?
>
I just did my first-ever pulled pork butt two weeks ago. And yes, I did
it in the oven as I don't have a smoker. I didn't dare talk about it on
alt.food.barbecue, but for oven prepared pork, it was out of this world.

I used the following from Steve Raichlen's "How to Grill"

FOR THE MOP SAUCE:
1 cup cider vinegar
1 small onion, thinly sliced
1 to 2 jalapeno peppers, thinly sliced
1 tablespoon coarse salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon hot pepper flakes

FOR SERVING:

North Carolina Vinegar Sauce:
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons coarse salt
1 tablespoon Tabasco or other hot sauce
1 to 2 teaspoons hot red pepper flakes
1 to 2 teaspoons black pepper

Combine all the ingredients in a nonreactive mixing bowl and whisk until
the salt and brown sugar dissolve. Will keep several months in the
'fridge. Makes about 2 1/4 cups.

Once you pull the pork, you pour the vinegar sauce over it for serving.
He recommends 3 cups of the sauce for a 5 to 7 pound pork butt.

Steve Raichlen's recommends a coleslaw recipe that consists of one small
head of green or savoy cabbage and 1 cup of the North Carolina vinegar
sauce.

I have to say I was a little skeptical of the vinegar sauce, but decided
to give it a try and it was, indeed, delicious.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.