Pulled Pork BBQ

[bknox]

Recently I have been craving pulled pork. I realize there are basically two types; North Carolina Sauce which is clear or almost clear and South Carolina Sauce which is tomato based. Feel free to correct me if I am misguided.

My main interest is the North Carolina Sauce. The recipe I have been using is as follows.

• 1 Cup white vinegar
• 1 Cup cider vinegar
• 4 Tablespoon sugar
• 1 Teaspoon cayenne pepper
• 1 Tablespoon red pepper flakes
• 1 Teaspoons salt
• 1 Teaspoon black pepper
Mix together and let stand for a day ot two.

This recipe os OK but I am not real happy with it and remember the pulled pork sandwiches I would get in North Carolina to have a better balance of sweet, spicy and vinegar. If anybody has a recipe for a North Carolina Pulled Pork BBQ sauce I would appreciate it.

Thanks in advance,
bryan

 

[Raine]

NC sauce are 2 types, eastern, which is vinegar and spices. Western which is just like eastern only has ketchup in it.

SC is mustard based.

 

[Raine]

Lexington Barbecue #1 sauce

From the BBQ capital of the world....Lexington NC.

Lexington Barbecue #1

1 gallon water
1 qt. ketchup
1 qt. vinegar (amber 4% acidity)
10 oz sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)
​

Preparation: "Combine all ingredients into a 1.5 gallon stock potand bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations