Blackville Pork Barbecue Sauce
This is a regional favorite in Barnwell County,
South Carolina. It is a blend of the three major regional sauce types known in
South Carolina. The ingredient list with rough quantities were given to my
mother by the old black man who did the barbecuing for major social events
in the community where I grew up in the 1950's and early 60's. As far as I know,
this is a unique version of a regional blend. I have developed firm quantities
for the blend I like best for pork barbecue.
This recipe makes a little over 1/2 gallon.
In a large sauce pan combine:
Warm over low heat and stir to combine. Serve warm over
freshly cooked pork. Refrigerate unused portion to preserve freshness.