Servings: 1
Ingredients
- 1 quart cider vinegar
- 1 ounce red pepper, crushed
- 1 x salt to taste
- 1 x black pepper to taste
Directions
- MIx all ingredients well. After basting pork, pour remaining sauce in small jars to serve with cooked pork.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 979g | |
Calories 208 | |
Calories from Fat 1 | 0% |
Total Fat 0.07g | 0% |
Saturated Fat 0.01g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 49mg | 2% |
Potassium 747mg | 21% |
Total Carbs 10.29g | 3% |
Dietary Fiber 0.5g | 2% |
Sugars 4.8g | 3% |
Protein 0.23g | 0% |
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