When using this peppery mop, make sure to scoop up the bits at the bottom to get the full peppery punch in every bite.
Recipe courtesy of Vincent Camillo
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
1 1/4 cups
Level:
Easy

Ingredients

Directions

Pulse the black peppercorns in a spice grinder until most of the blend is fine but there are still some coarser pieces. 

Add the black pepper to a saucepan with the cider vinegar, white vinegar, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

Cook's Note

To use as a mop sauce, dab thick pork chops, ribs or chicken pieces on the bone every 5 to 10 minutes during grilling. This also makes a great BBQ sauce for pulled pork.

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