Making authentic, Southern-style pulled pork at home for sandwiches is a time-consuming process that requires special equipment (a wood- or charcoal-fired smoker), a critical eye and tons of patience. So no one will blame you if you leave it to experts like Peg Chabala of Bridgeville. But you can use some of her recipes on traditional barbecue.

-- Gretchen McKay

Mops add flavor and moisture to food when you're grilling or smoking. Brush it on the meat 3 or 4 times during cooking.

• 1 cup cider vinegar
• 1/2 cup water
• 1 tablespoon Worchestershire sauce
• 1 tablespoon salt
• 2 teaspoons vegetable or olive oil
• Cayenne pepper to taste

Combine all ingredients and mix well, allowing some time for flavors to mix.

-- Peg Chabala

This sweet-spicy seasoning works just as well on chicken or beef. You can adjust the heat by adding more or less of the cayenne.

• 3 tablespoons pepper
• 3 tablespoons dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons coarse salt
• 1 teaspoon cayenne pepper

Combine all ingredients in a bowl and mix using your fingers or a whisk. To apply, press into meat with fingers.

-- Peg Chabala

This tangy sauce gets its kick from vinegar and hot pepper flakes. It also could be used on chicken or ribs.

• 4 tablespoons butter
• 6 tablespoons chopped onion
• 1 1/3 cups apple cider vinegar
• 1 1/3 cups ketchup
• 1 cup dark brown sugar
• 2 teaspoons Worchestershire sauce
• Pinch hot pepper flakes

Melt butter in a saucepan over medium heat. Add onions and saute until tender. Add rest of ingredients and cook until thickened, about 15 minutes. Serve with pulled pork.

-- Peg Chabala

• Carolina pulled pork simply isn't pulled pork without a tangy barbecue slaw piled on top.
• 1 cup mayonnaise
• 6 tablespoons cider vinegar
• 6 tablespoons barbecue sauce
• 3 tablespoons sugar
• 12 cups shredded cabbage

Mix mayonnaise, cider vinegar, barbecue sauce and sugar in a small bowl. Place shredded cabbage in a large bowl, and cover with sauce. Mix well. Serve with pulled pork.

-- Peg Chabala

First Published: September 3, 2009, 4:00 a.m.