Eastern North Carolina Sauce

(Note-This recipe was taken from the book
The Hardcore BBQ Book-Legendary American Recipes
and credit was given to Tom Solomon for the recipe.)

2 1/2 cups apple cider vinegar
1 tablespoon red pepper flakes
1 tablespoon brown sugar
1 tablespoon Worchestershire sauce
2 cups warm water
1 tablespoon kosher salt

Mix ingredients together; let stand about 4 hours before using. When using as a finishing sauce, add to pulled pork along with 1 tablespoon of salt dissolved in about 2 cups of warm tap water. Quantities are for about 6 pounds of pulled pork BBQ, so just add a little to taste at the table.

This is a traditional Eastern South Carolina recipe, and will NOT even remotely resemble what most people would consider "barbecue", that being an orange sauce poured on a hamburger or steak. However, if tradition is what you are looking for and you want a taste treat, pulled pork with this sauce can't be beat!

Eastern Kentucky Barbecue Sauce

3 cups vinegar
1 cup water
2 teaspoons paprika
2 teaspoons salt
2 teaspoons sugar

Mix everything together in a saucepan over low heat. simmer it for 5 minutes to blend the flavors. This sauce can be used as a marinade, baste or table sauce.

HOME