Part 8/9:
Interestingly, the 1839 recipe for barbecued pork does not specify a barbecue sauce but recommends serving the meat with wine and melted butter. However, to complement my pork, I prepared an early version of a barbecue sauce — a vinegar-based concoction recorded in Housekeeping in Old Virginia from 1879, involving ingredients like chopped onions, red pepper, and various spices mixed with apple cider vinegar to allow flavors to meld.
The Final Tasting
Finally, after a long day of cooking, the moment arrived for tasting the smoked and shredded pork. Its tender sweetness, highlighted by molasses, and a hint of salt made for a delicious experience. The accompanying sauce, packed with flavor and a touch of spice, proved to be a worthy partner.