This is one version, among hundreds, of the traditional pork baste used throughout the South.
Combine the ingredients in a saucepan. Heat the mop and use it warm. Makes about 3-1/2 cups.
From Smoke & Spice
by Cheryl Alters Jamison and Bill Jamison
Harvard Common Press
$16.95 / Paperback
Reprinted by permission.
Copyright 1994. All rights reserved.
The electronic Gourmet Guide launched in 1994 and later merged into the Global Gourmet website in 1998 (now Foodwine.com). This is an edited archive of one of those early pages.
Modified June 2007
Copyright © 1994-2017,