North Carolina Barbecue Sauce - cooking recipe

Ingredients

2 qt. vinegar
4 Tbsp. Worcestershire sauce
4 Tbsp. Tabasco sauce
8 Tbsp. paprika
12 Tbsp. black pepper
3 large bottles catsup
2 Tbsp. dry mustard
4 Tbsp. crushed dry red pepper (hot)
2 c. water

Preparation

Mix, beginning with dry ingredients, then adding liquids. Makes 6 quarts (enough to baste two 150 pound pigs plus enough to serve with the meat after it's been pulled).