Eastern North Carolina BBQ Sauce for Pulled Pork



If you’re gonna do the Pork, you gotta do the sauce, right? This will make you slap your mama. Or slap my mama. Someone’s mama, anyway.

The actual Pork recipe is at

Gluten Free, Diabetic Friendly, Low Carb, Vegetarian, Vegan.

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19 Comments

  1. Sixty years ago, we had a family friend and my dad’s fishing buddy who used a similar sauce on chicken. He used an improvised grill made from two rows of concrete blocks with old oven racks laid over them and a single layer of charcoal on the ground. His sauce was equal parts apple cider vinegar and melted butter with a lot of ground black pepper and a bit of salt. He cooked whole chickens that he cut the backbone out of and butterflied, with two metal skewers per chicken to make it easier to turn them. He mopped the sauce on the chickens each time he turned them, or about every 10-15 minutes. Over his slow fire, it took nearly two hours to cook those birds to perfection. And I mean perfection. Best chicken I ever ate!

  2. I just tried some of this Carolina vinegar sauce for the first time.

    I'll tell you what, as far as pulled pork goes… no other way!

    Although I prefer sweet sauce on my pork ribs and Texas style on my beef, nothing accentuates the flavor of pulled pork like this vinegar sauce.

  3. I love apple cider vinegar and use it all the time. But my friend from ENC says people come to blows over this and no real Eastern North Carolinian would ever use anything but White Vinegar. Guess it all depends on how you define "real."

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