Oink Ointment: The Secret Weapon for Succulent Pork

There’s a certain magic that happens when slow-cooked pork is infused with just the right blend of sweet, tangy, and savory. I remember the first time I encountered “Oink Ointment” – it was a revelation. My Aunt Carol, a woman whose kitchen was a perpetual haven of bubbling pots and intoxicating aromas, would whip up batches of this seemingly simple sauce whenever she made her legendary pulled pork. The “ointment” wasn’t just a glaze; it was a transformative elixir that ensured every shred of pork was impossibly tender and bursting with flavor. It’s the kind of secret weapon every home cook needs in their arsenal, a testament to how a few well-chosen ingredients can elevate a humble cut of meat into something truly spectacular.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: N/A (Yields a quantity of sauce)
• Yield: 3 1/2 cups
• Dietary Type: Vegetarian (can be vegan if using a vegan Worcestershire sauce)

Ingredients

This recipe yields a generous amount of “Oink Ointment,” perfect for multiple cooking endeavors. You’ll need these common pantry staples:

• 1 cup Dijon mustard
• 1 tablespoon dry mustard
• 1 tablespoon sweet paprika
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup flat Dr. Pepper cola
• 1/2 cup ketchup
• 1/2 cup frozen apple juice concentrate
• 1/3 cup cider vinegar
• 1 tablespoon packed light brown sugar
• 1 teaspoon black pepper

Equipment Needed

For this straightforward preparation, you’ll want to have the following on hand:

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Storage container (airtight)

Instructions

Crafting your own Oink Ointment is remarkably simple, requiring minimal time and effort for a truly rewarding outcome. The key is to let the flavors meld and mature, so plan ahead if possible.

1. Begin by gathering all your ingredients. In a medium saucepan, combine the Dijon mustard, dry mustard, sweet paprika, onion powder, and garlic powder.
2. Using your whisk, thoroughly stir these dry ingredients together until they are well incorporated and form a smooth paste.
3. Next, whisk in the remaining ingredients: the flat Dr. Pepper cola, ketchup, frozen apple juice concentrate, cider vinegar, packed light brown sugar, and black pepper. Continue to whisk until everything is smoothly combined.
4. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent any sticking or scorching.
5. Allow the mixture to simmer for approximately 5 minutes, continuing to stir often. This short cooking time helps to meld the flavors and slightly thicken the sauce.
6. Once the simmering time is complete, remove the saucepan from the heat.
7. Carefully transfer the finished Oink Ointment to an airtight storage container.
8. The recipe recommends refrigeration for at least 24 hours before using. This crucial resting period allows the flavors to deepen and harmonize, resulting in a far more complex and satisfying sauce.

Expert Tips & Tricks

While the recipe itself is quite forgiving, a few chef-level insights can elevate your Oink Ointment experience even further.

• The “Flat” Dr. Pepper: Using Dr. Pepper that has been opened and allowed to go flat is intentional. The carbonation can sometimes affect the texture and mouthfeel of the sauce, and by removing it, you ensure a smoother, more consistent consistency. If you don’t have flat Dr. Pepper, you can open a fresh can and let it sit out for a few hours or gently stir it to de-carbonate.
• Concentrate is Key: The frozen apple juice concentrate provides a fantastic sweetness and body without adding excess liquid. If you can’t find concentrate, you can use an equivalent amount of regular apple juice, but be aware that the final consistency might be slightly thinner, and you might need to simmer it for a minute or two longer to achieve the desired thickness.
• The Power of the Rest: Seriously, don’t skip the 24-hour refrigeration. I’ve been tempted many times to use it right away, but the difference in flavor after it’s had time to meld is remarkable. It’s like the ingredients have had a chance to get to know each other properly and have a good chat.
• Adjusting Sweetness and Tang: Once the sauce has rested, you can always taste and adjust. If you prefer it a little sweeter, a touch more brown sugar can be whisked in. For more tang, a splash more cider vinegar will do the trick. Remember, these adjustments are best made after the flavors have had a chance to meld.

Serving & Storage Suggestions

The beauty of Oink Ointment is its versatility. While its primary purpose is a “soothing salve for scorched pork,” as the original data suggests, it’s equally magnificent when used as a component in slow-cooker pork roasts.

• For Scorched Pork: If you find your slow-cooked pork has a few dry or slightly burnt edges, a generous application of Oink Ointment during the last 30 minutes of cooking can work wonders. It rehydrates, adds moisture, and imparts a wonderful flavor profile.
• In the Crockpot: Add 1 to 1.5 cups of Oink Ointment to your crockpot when cooking a pork roast (about 3-4 pounds). Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is tender and easily shreddable. The sauce will become an integral part of the pork’s flavor and moisture.
• As a Dip or Glaze: It also makes a fantastic dipping sauce for pulled pork sandwiches or as a glaze for grilled pork chops or ribs.

Storage:
Oink Ointment will keep well in an airtight container in the refrigerator for up to 2 weeks. Its flavor actually improves in the first few days. It can also be frozen for longer storage. Thaw in the refrigerator overnight and whisk well before using.

Nutritional Information

This nutritional breakdown is an estimation and can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving (approx. 2 tbsp)	% Daily Value
Calories	109 kcal	5%
Total Fat	1.9 g	2%
Saturated Fat	0.1 g	1%
Cholesterol	0 mg	0%
Sodium	600 mg	26%
Total Carbohydrate	22.3 g	8%
Dietary Fiber	1.9 g	7%
Sugars	18.2 g	36%
Protein	2.5 g	5%

Note: Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

While the classic Oink Ointment is fantastic as is, don’t be afraid to experiment!

• Spicy Kick: For those who love a little heat, add 1/4 to 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes along with the other dry ingredients.
• Smoky Depth: A small amount of liquid smoke (start with 1/2 teaspoon) can add an extra layer of smoky flavor if you’re not smoking your pork separately.
• Worcestershire Wisdom: If you’re aiming for a vegan version and your Worcestershire sauce contains anchovies, opt for a vegan Worcestershire sauce or substitute with a touch of soy sauce or tamari for umami.
• Fruity Twist: While apple juice concentrate is key, a tablespoon of orange juice concentrate could add a different citrusy note.

FAQs

Q: Why does the recipe call for flat Dr. Pepper?
A: The carbonation in soda can sometimes affect the texture of sauces, making them a bit too thin or bubbly. Using flat soda ensures a smoother, more consistent sauce that emulsifies better.

Q: How long does it take for the flavors to meld in the refrigerator?
A: The recipe strongly recommends at least 24 hours. While you can technically use it sooner, the flavors will be much more pronounced and balanced after a full day of resting.

Q: Can I use fresh apple juice instead of concentrate?
A: You can, but it will result in a thinner sauce. You’d need to use about 1/2 cup of fresh apple juice and potentially simmer the sauce a bit longer to achieve the desired consistency.

Q: Is Oink Ointment suitable for grilling?
A: Absolutely! It makes a wonderful glaze for grilled pork. Apply it during the last 10-15 minutes of grilling to prevent it from burning.

Q: What kind of pork is this best for?
A: It’s fantastic for pulled pork, pork shoulder roasts, pork loin, and even pork chops. Its balanced flavor profile complements a wide range of pork cuts.

Final Thoughts

Oink Ointment is more than just a sauce; it’s a culinary bridge, connecting simple ingredients to extraordinary flavor. It’s a testament to the power of slow cooking and thoughtful seasoning, and it’s a recipe that has earned a permanent place in my own kitchen repertoire. I encourage you to try it, to let it work its magic in your slow cooker or to rescue a slightly overcooked roast. Once you experience the depth and richness it brings to pork, you’ll understand why it’s affectionately called an “ointment” – it’s a true balm for any pork dish. Share your creations, and let me know how this delightful sauce transforms your next pork adventure!