North Carolina Barbecue Sandwich Sauce Recipes

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CAROLINA BARBECUE SAUCE RECIPE



Carolina Barbecue Sauce Recipe image

This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. It is easy, cheap, and fast to make. There is NO reason to buy it.

Provided by Katie Crenshaw

Categories     Sauce

Time 10m

Number Of Ingredients 7

2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
½ tsp cayenne pepper
1 teaspoon of red pepper flakes
1 teaspoon of ground pepper
1 teaspoon salt

Steps:

  • Place all ingredients in a pan.
  • Cook on stove top at Medium heat.
  • Bring to a boil.
  • Whisk together until sugar and salt are completely dissolved. Remove from heat.
  • Cool to room temperature.
  • Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
  • Shake well before serving.

Nutrition Facts : Calories 18 kcal, Carbohydrate 2 g, Sodium 210 mg, Sugar 2 g, ServingSize 1 serving

NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES



North Carolina-Style BBQ Pulled-Pork Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h30m

Yield 8 to 10 servings, with leftovers

Number Of Ingredients 21

1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
  • Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
  • When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
  • Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
  • Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
  • Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.

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

CAROLINA-STYLE PORK BBQ SANDWICHES



Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
For the sauce:
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce

Steps:

  • Make the pork:
  • Spray the inside of a slow cooker with cooking spray.
  • Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
  • Transfer the meat to a large bowl and shred it with two forks. Set aside.
  • Make the sauce:
  • Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
  • Assemble the sandwiches:
  • Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

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 PULLED-PORK BARBECUE



North Carolina Pulled-Pork Barbecue image

This classic pulled pork is the ultimate holiday weekend grilling project.

Provided by Ruth Cousineau

Categories     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Graduation

Yield Makes 8 servings

Number Of Ingredients 4

3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin

Steps:

  • Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
  • While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
  • Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
  • When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
  • Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
  • Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
  • When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
  • Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.

CAROLINA VINEGAR BBQ SAUCE



Carolina Vinegar BBQ Sauce image

Carolina Vinegar BBQ Sauce is tangy, spicy and is the ultimate sauce when you're serving pork!

Provided by Donya Mullins

Categories     Extras     Main Course

Time 7m

Number Of Ingredients 6

2 cup apple cider vinegar
2 tablespoons ketchup
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Add all ingredients to a small saucepan. Bring to a boil then reduce to simmer cooking for 2 minutes until sugar and salt dissolves.
  • Remove from heat and let cool. Store in a covered jar or bottle in the refrigerator until ready to use. It can be stored for up to 3 weeks.

NORTH CAROLINA BARBECUE SANDWICH SAUCE



North Carolina Barbecue Sandwich Sauce image

Here's a quick sauce for left over roasted pork-you can use beef if you prefer. Serve on toasted onion buns.

Provided by Diana Adcock

Categories     Sauces

Time 50m

Yield 2 2/3 cups

Number Of Ingredients 7

1/4 cup unsalted butter
6 tablespoons minced onions
1 1/3 cups cider vinegar
1 1/3 cups ketchup
1 cup packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper

Steps:

  • Melt the butter in a large, heavy saucepan over medium high heat.
  • Add the onion and saute 3 minutes.
  • Add the remaining ingredients and bring to a boil, stirring frequently.
  • Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
  • Season with salt and pepper.
  • Serve with sliced or chopped pork roast or roast beef.

SMOKY NORTH CAROLINA PULLED PORK SANDWICH WITH REDS BARBECUE SAUCE, THREE POTATO SALAD AND COLE SLAW



Smoky North Carolina Pulled Pork Sandwich with Reds Barbecue Sauce, Three Potato Salad and Cole Slaw image

Provided by Food Network

Time 7h35m

Yield 10 servings

Number Of Ingredients 18

1 tablespoon salt
1 tablespoon dark brown sugar
1 tablespoon chipotle powder
1 tablespoon dried sage powder
6 pounds pork butt, bone in
1 cup vinegar
3 tablespoons brown sugar
6 jalapenos, minced
1 tablespoon dry rub
1 1/2 pounds small red potatoes
1 1/2 pounds Yukon gold potatoes
2 pounds yams
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons celery seed
4 tablespoons chopped scallions
Salt and pepper, to taste

Steps:

  • In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h
  • Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
  • Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit
  • Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving.
  • Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded
  • Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref

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

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