North Carolina Style Bbq Sauce Recipes

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EASTERN NORTH CAROLINA BBQ SAUCE



Eastern North Carolina BBQ Sauce image

I have tried a lot of recipes of Eastern North Carolina BBQ Sauce. This is the closest to what you will find in any of the BBQ Restaurants here in North Carolina. It is on the hot side, so you may wish to adjust the cayenne pepper and Tabasco™ sauce for milder flavor.

Provided by RODEO3829

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Yield 32

Number Of Ingredients 7

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Nutrition Facts : Calories 4.1 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Sodium 76 mg, Sugar 0.5 g

NORTH CAROLINA-STYLE BBQ SAUCE



North Carolina-Style BBQ Sauce image

Blending two vinegars helps re-create the BBQ sauce we love from my mother's North Carolina roots. - Gloria McKinley, Lakeland, Florida

Provided by Taste of Home

Time 25m

Yield 1-2/3 cups.

Number Of Ingredients 8

2/3 cup white vinegar
2/3 cup cider vinegar
1/2 cup ketchup
3 tablespoons packed brown sugar
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

Steps:

  • In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

EASTERN NORTH CAROLINA BARBECUE



Eastern North Carolina Barbecue image

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 6 large servings

Number Of Ingredients 8

1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
Kosher salt
Barbecue Sauce, recipe follows
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Steps:

  • Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
  • Preheat the oven to 225 degrees F.
  • Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
  • In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE



North Carolina-Style Vinegar Barbecue Sauce image

Provided by Food Network Kitchen

Time 40m

Yield about 1 quart

Number Of Ingredients 9

4 ounces applewood-smoked bacon (in one piece), cut into large chunks
3/4 cup beef stock or broth
1 1/2 cups apple cider vinegar
1/2 cup white vinegar
1/4 cup packed dark brown sugar
1/4 cup ketchup
2 teaspoons red pepper flakes
1 teaspoon chipotle chile powder
Kosher salt

Steps:

  • Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

EASY NORTH CAROLINA BARBEQUE



Easy North Carolina Barbeque image

I just love vinegar-based barbeque. I looked high and low for an easy recipe for North Carolina barbeque; this is it! Be warned; your friends will want the recipe. Eat it with a fork or on rolls with coleslaw.

Provided by Phil

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 9h10m

Yield 10

Number Of Ingredients 9

1 (5 pound) pork butt roast
2 cups white vinegar
1 cup butter, melted
2 tablespoons salt
2 tablespoons lemon juice
2 tablespoons crushed red pepper flakes
1 tablespoon hot sauce
1 tablespoon ground black pepper
2 tablespoons white sugar

Steps:

  • Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
  • To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
  • Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 4.2 g, Cholesterol 134.1 mg, Fat 37.5 g, Fiber 0.7 g, Protein 23.4 g, SaturatedFat 18.6 g, Sodium 1630.3 mg, Sugar 2.8 g

NORTH CAROLINA BARBECUE SAUCE



North Carolina Barbecue Sauce image

This is a recipe for NC BBQ sauce that we used to use in a restaurant I worked at a few years ago. It has no sugars in it, which is perfect for me because I prefer BBQ sauces that are not sweet. This is the best NC sauce I've ever had.

Provided by StickyMeat

Categories     Sauces

Time 18m

Yield 1 Gallon Sauce

Number Of Ingredients 5

1/2 cup black pepper
1/4 cup salt
1/4 cup cayenne pepper
1/8 cup mustard powder
1 gallon apple cider vinegar

Steps:

  • Mix black pepper, salt, cayenne pepper and mustard powder.
  • Add dry mix to 1 gallon of apple cider vinegar in a pot on stove. Heat on medium whisking occasionally. Cook about 10-15 minutes, reducing heat as necessary to keep below a simmer. You just want to heat it enough to help release the flavor of the spices in the vinegar.
  • Sauce is excellent on pork barbecue or barbecue chicken. Shake well before using.

Nutrition Facts : Calories 1061.4, Fat 10, SaturatedFat 1.7, Sodium 28500.8, Carbohydrate 85.9, Fiber 21.3, Sugar 18.5, Protein 11.6

EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE



Eastern North Carolina-Style Barbecue Sauce image

Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.

Provided by Sam Sifton

Categories     condiments, dips and spreads, sauces and gravies

Time 10m

Yield About 1 cup

Number Of Ingredients 6

1/2 cup white vinegar
1/2 cup cider vinegar
1/2 tablespoon sugar
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste

Steps:

  • Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams

TRUE SOUTHEASTERN NORTH CAROLINA BBQ SAUCE



True Southeastern North Carolina BBQ Sauce image

True SE NC BBQ Sauce never contains ketchup or syrups. It is purely vinegar and seasonings. This is the Southern Food version.

Provided by Leta8076

Categories     Sauces

Time 1h10m

Yield 1 cup

Number Of Ingredients 7

2 cups cider vinegar
1 tablespoon peppercorn
1 teaspoon celery seed
1 teaspoon salt
1 tablespoon hot pepper flakes
1 onion, finely chopped
1 cup water

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
  • Strain to remove peppercorns if desired.
  • Serve on pulled pork with coleslaw, on a plate or on a bun.

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