apple cider and cider vinegar cut through it all, making it
almost reminiscent of an eastern North Carolina–style
vinegar barbecue sauce—my favorite sauce for barbecued
pork.
MAKES ABOUT 1½ CUPS
4 Granny Smith apples, peeled, cored, and cut into ½-inch
cubes
¼ cup packed brown sugar
2 tablespoons unsalted butter
2 tablespoons cider vinegar
½ cup apple cider
Kosher salt and freshly ground black pepper