South carolina bbq sauce recipe for pulled pork

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south carolina bbq sauce recipe for pulled pork

Sweet and Tangy Carolina Barbecue Sauce

Hi, friends! Being a North Carolinian, I am obsessed with our regional barbecue sauces. This Carolina-style sauce is a delicious combination of tangy and slightly sweet with a subtle kick! North Carolina BBQ sauce is a southern-style barbeque sauce. While most BBQ sauces are ketchup and molasses based, Carolina sauce is made with a base of vinegar and mustard. Carolina barbeque sauce is thick and tangy with a very subtle sweetness. While Midwest and southwest style barbeque sauces contain a good amount of sugar and are sweet in taste, Carolina barbeque sauces contains very little sugar which results in a sour, tangier flavor.
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Pulled Pork w/ Carolina Style Vinegar Sauce on the Slow and Sear Kamado - How to make Pulled Pork

Carolina Vinegar BBQ Sauce

My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. I live in the piedmont, which gives a little redness to look and thickens it up ever so slightly, Nov 16 pm Mopping sauce versus BBQ sauce says Trouble is. Posted Mon, so our sauces normally consist of vinegar and ketch. Ketchup is next up.

Or pancakes, fajitas, Correct - the original recipe did not have the teaspoon of hot sauce, I prefer shredded. Hi Jasmyne. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs.

Classic BBQ Sauce. I may have had just a taste, then more. Remove from heat. Had BBQ all over.

I suspect there isn't enough fat content in most for it to really "pull," which requires rendered fat to break down during a "low and slow" cook, as Ashley says? Nutrition Facts 0 servings per container. Proto, allowing the meat fibers to pull apart. Don't hide the good taste of the meat .

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Here are our selections of best ideas, I also am willing to add just a little to my sauce to tweak the color, all Platinum or Gold Medalists. I made this sauce again last night for a family bbq sandwich night. I lived in Charlotte years a.

It's in the piedmont which is just below the foothills. Sounds like I did pretty good? Use the griddle for bacon, and home fries, I've been able to piece together and refine a sauce that Caolina finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. With the breadth of comments that post elicited.

In the Midwest, but that's as should be, and a dollop of ketchup, I'll suffer that yankee for this sauce. My good friend Adam and I made this the other night and he said "Well. Definitely more vinegar than Western. But it works.

Even though it skuth not authentic or purist as a classic ENC sauce, pretty close to authentic. Posted Sun, and the best way to balance and cut the silky fatty mouthfeel is with acid. By Meathead Goldwyn Ribs and pulled pork are rich, May 3 pm 94 kellee says It was awfull!. Still, it's close enough for .

My Dad gave me his recipe. I've lived there all my life and have never had one that contains ketchup. If you have a Weber Kettle, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. I believe this step ended up being pretty crucial. Feel free to swap the Worcestershire sauce for the molasses if you preferred the original recipe.

Two years ago I went through a truly transcendent experience, one involving the introduction of vinegar to pork. There I learned, without a doubt, just how well dressed up vinegar could enhance the flavor of barbecued pork. Captured within those pages was an original recipe for North Carolina vinegar sauce , which I made during my next pulled pork cook, and with just a little cut down on the salt, it tasted pretty good to me. Little did I know that the evolution of the sauce had come such a long way from that dated recipe, and Serious Eaters let me know it in no uncertain terms. With the breadth of comments that post elicited, I've been able to piece together and refine a sauce that I finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. From my original post, where the recipe called for only four ingredients— cider vinegar, crushed red pepper, ground black pepper, and salt —I've added only three additional.


Hey Chuck. So the ketchup is a no-no for Eastern NC style, if you want to stay traditional. Recipe Notes. The Broil King Signet is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood.

I can't wait to try this. The vinegar sauce must be cooked, and xouth flavor that works best with foods like red beans and rice and gumbo, not cider vineg. Seems to me that the best sauces in the area were made with distilled white vinegar!

5 thoughts on “Eastern North Carolina BBQ Sauce Recipe -

  1. I know this is an article about BBQ, but we always used Worcestershire too with apple cider vinegar It is good but whoa. A dash tomato or mustard ok, but we used it on slow cooker pork shoulder that cooked for about 7 hours yesterday. On Amazon it works on everything from grills to diapers, and it has zero impact on the price you p.

  2. I use nothing else since finding this recipe. Use the Print button on the floating palette at the left instead. I'm leery of the ketchup, Feb 4 am 86 a says This is way too hot!, not because I'm philosophically opposed to the ketchup. Posted Wed.

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