My go to sauce has:1 cup cider vinegar1 cup ketchup3 Tbsp dark brown sugar1 Tbsp molasses1 Tbsp yellow mustard1 tsp salt1 Tbsp crushed red pepper1/4 cup de-fatted pork pan drippingsNo cooking, just mix and throw it on. I made a couple changes to reduce the carbs. Im amazed so many things are called Texas this and Texas that and they aren't at all Texan. But, there is nothing like a Carolina vinegar based sauce. Wine and spirit makers - Banfi Wines, Becker Vineyards, Deep Eddy Vodka, Dripping Springs Vodka, Duchman Family Vineyard, Dulce Vida Organic Tequila, EDV Wines, J Vineyard & Winery, McPherson . I'm sure all the experimenting was painful. Of course smoked pork is going to have a better flavor than one cooked in a gas pig cooker. The best barbecue sauce I have ever had is King's Barbecue Sauce was in Greensboro, NC.Unbelievable! I have sampled for many years from Bill Ellis, Parkers, Wilburs, Cherrys, and Ralphs for Eastern NC Style, and just in the last 2 years have added Smithfields into that rotation. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. I gues I was stuck in the middle. Cabbage, grated (fine or coarse, your choice)2 lg. City Bbq. Not sure why those in East NC have such disdain for a little ketchup--just brightens up the sauce and adds a little body and complexity, IMHO. I think of it as the cucumber and tobacco belt.Posted Mon, Nov 16 2015 4:45PM, Cheri Nice to hear someone speak with an open mind about this sauce and others. For those of us who prefer the lighter fare, simple grilled chicken and fish pair . !Posted Sun, Jul 26 2015 3:29PM, Perch Teri mentioned one of my favorite BBQ places ever, Ralph's in Roanoke Rapids. Spring mix, cucumbers, tomatoes, cheese, onions, and your choice of smoked turkey, chicken breast, or pulled pork (upgrade to brisket for an additional fee, also available without meat) $10.79 +. after 8 hours at 225 degrees, the 2.2 lb loin developed a nice pink color through and through and was the most tender pork i've ever had (pats self on back). It all comes down to taste not whether tomatoes are allowed or not. Share Fancy. My own personal version has apple cider vinegar, red pepper flakes, Texas Pete, and a small amount of Heinz 57 steak sauce --not ketchup-- for a dash of color. My granddaddy had a BBQ pit out back of his house and that fabulous taste was deeply engrained in my memory. The reason the tomato ketchup is not used in the eastern style is cause the Eastern is a purist style the meat is supposed to stand on its own. And the other reason is Eastern Carolina sauce is meant to baste the hog throughout the barbecuing process if the sauce contains sugar the hog will burn during the hot smoking process.When I do Eastern Carolina barbecue I prepare it the purist way and then I have several different finishing sauces I make which people can or cannot choose to use. Find City Barbeque locations near me Product Name Calories Angry Blackberry Sauce. Located within Lookout Mountain near Chattanooga, Tennessee, visitors can . Barbecue products - rubs and sauces as well as other BBQ related items. Posted Sat, Dec 5 2015 11:41AM, In conclusion Over the many past decades I have heard countless debates about NC barbecue. Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. We are going to a friends house for Thanksgiving and we are bringing the pork. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. I grew up in Piedmont NC. . Liquids. I have eaten BBQ from the mountains to the coast. I'm just a NC born gal who was transplanted to California in her youth. Now that they are deceased. I grew up in the Piedmont region of North Carolina.Posted Wed, May 21 2014 5:00AM, ashley gray My step father use to do easter Carolina pig pickens be for he past away my he r.i.p. $8.05 Pulled Pork I was born in Tarboro, lived most of my life in Durham/Chapel Hill, and am settled in Asheville. This is what came out. I made this sauce again last night for a family bbq sandwich night. It's in the piedmont which is just below the foothills. I have the recipe somewhere, but hubby's been digging through my recipes and I couldn't find it so I tried yours. His back glances to me while eating it, I couldn't tell if he hated it or I got it right. Posted Fri, Jan 15 2016 8:00AM, David I am from central NC, 2.5 hours to the mountains and 2.5 hours to the beach and live in the same county where Hurseys bbq originally opened, That being said I enjoy both styles of bbq, I think the term you are referring to is lexington style bbq and eastern style bbq. It's all good!Oh, and if you don't use wood, it ain't real BBQ. Posted Sat, Apr 26 2014 4:39PM, Paul This is roughly the same recipe that I use except with the addition of onion and garlic powder. red pepper1 quart tomatoes, mashed. We went to Albemarle, NC to Whispering Pines Restaurant for BBQ. All-natural chicken breast, filleted by hand and served on a bun. Two years ago I went through a truly transcendent experience, one involving the introduction of vinegar to pork. give it a try before you snub your nose! it took 9-10 hrs for the butts to 170 degrees the beef to 130 degrees. I made this in a crock pot for a bar crowd, and everyone loved it. Posted Sun, Oct 20 2013 11:46PM, p3orion Good call, Brandi. Love this on pork. Ahhhh!!! 389 likes. Unless otherwise noted, all recipes have been created by copykat.com. Posted Sun, Mar 20 2016 1:41PM, Cookie I have taste pulled pork also known as chopped bar-b-que with vinegar based sauce from the Viginia line to the South Carolina line, and i have found no place has better vinegar based pit cooked pulled pork than McCalls 1st and Wilburs 2nd, both located in GOLDSBORO NC.Posted Sun, Mar 27 2016 10:18PM, JT NC native Yes, Great!!! The last moments of the San Antonio rodeo feature a triple headline: LA DEZZ, Mark Odom and River City Kings all close the festivities at 4 p.m. at various locations. good bacon! So Eastern smeastern. Enc style is whole hog. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. That opinion prevails anywhere east of Raleigh, and by the time you get past I-95, "them's fightin' words. Although the sauce is quite strong on spice and tang on its own, when added to the meat, it feels like the natural pork flavor is only enhanced rather than getting a mouth full of hot vinegar. We didnt mind the touch of ketchup, but then again we live in Western North Carolina.Posted Sat, Dec 5 2020 7:30PM, Krystal May What meats can you put the sauce on. Don't use a blending/chopping machine that introduces too much air. If you like a sour, you'll probably like this! ;)Posted Mon, Jun 23 2014 7:08PM, ATL Pirate I am a Greenville, NC native and truly miss a good pig pickin' and all the sides and fellowship that goes along with the event. Again, it's a matter of taste, but just because you disagree doesn't mean you should fancy yourself the official arbiter of what deserves to be called a "North Carolina sauce. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. With a couple sugars and salt in the mix, I thought it would be best to give the sauce a quick boil to help dissolve the solids. At home, I braise pork shoulders in a crock pot with milk and garlic cloves. Pulled pork marinated in vinegary swine wine and topped with creamy slaw. Put it over smoked pork loin. And you can keep your coleslaw as well. It is all good. It was excellent! Days/Hours Open: Fri 12pm9pm, Sat 10am9pm. It's so nostalgic to taste it ! Fry until fragrant then add the wine and lemon juice. City Barbeque Swine Wine Sauce. To each their own, but at very least you sacrifice flavor authenticity (a little pride?). So after much deliberation, I bought Chulula. So excited about using this one as my base. If you don't want it with as much kick, reduct the red pepper and cayenne by a teaspoon each, and increase the brown sugar by a tablespoon back to the original proportions.Posted Sun, Oct 21 2012 7:44AM, Doug Just wanted to say thank you for posting this. (Just used the crockpot on low to keep it warm while serving)We thought we we never go through that much since we had pulled pork with other sauces, but we ran out early while the other options did not "sell" as well. $7.79+. Top notch, A , 5*! You can still chop it, and the flavor's probably still good with the sauce (especially if you smoke the meat) but I think that texture difference is the "not quite right" you're noticing. can't wait to have 2 arms again.Posted Sat, Jan 2 2016 4:14PM, PeggyS I love these comments! I buy a pork tenderloin, rather large one and cook it in Georges hot carolina sauce. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. $14.39 +. Mr & Mrs. King were educators that had this restaurant on Phillips Ave. Oh my the ribs cooked and the chopped barbecue with cole slaw made your mouth water just thinking of it. That was just the vinegar, salt, black pepper, and chili pepper he said in the beginning. !Posted Thu, Jan 3 2013 10:06AM, p3orion This is off the barbecue topic, but since there are a lot of North Carolina carnivores in attendance, I thought this would be a good place to post this question: does anyone have a good livermush recipe?For those of you who do not know, livermush is a mixture of pork liver, pork broth, cornmeal, red pepper and other spices which is all cooked together, then allowed to cool into a brick shape. Parmesan Crusted Salmon on the Pellet Grill. But an absolute must when brewing up my homemade sauce is a top quality apple cider vinegar and I believe there is non better than Braggs. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. Allen & Son uses butts, but I don't know about anyone East of Chapel Hill doing that. The other sides and styles are endless. I joined the army as a young man and have traveled the world and now that I am a father I made sure this style of barbecue is passed on to my kids. It does have ketchup in it. But definitely not Tabasco. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. 5 stars on this sauce! This trend continues even as you head west out of state and into Tennessee and Kentucky. So I'd be fine with your revised sauce. Welcome to 'the melting pot'. Josh's version of Carlolina vinegar sauce, whether it be Eastern, Northern, Western, Southern or his own NY style is truely awesome. While many places in the south can whip up a mean hushpuppy, Ralph's comes close to perfection, and with that fantastic BBQ to go with it, I'd highly recommend going out of your way to find them. Set aside mixture (unrefrigerated) for no less than 24 hours.About 9 hours before tailgating at ECU have the pledges wake the Brother cooking the pig, Have them make sure the cook is well stocked with the alcoholic beverage of his choice and as he tells them stories about the good old days, have one of the pledges go over and squirt down the pig with the mixture as it roasts at least once an hour.Serve with beer, good friends and football.Posted Sun, Oct 13 2013 2:31PM, Brandi I'm not sure if this has been addressed yet or not, but I saw that some people substituted a different hot sauce for the Texas Pete. They say a samurai sword maker retires when he makes the perfect one.