True Southeastern North Carolina Bbq Sauce Food

TRUE SOUTHEASTERN NORTH CAROLINA BBQ SAUCE

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.

SOUTH CAROLINA BARBECUE SAUCE

Steps:

• Combine 2/3 cup yellow mustard, 1/2 cup brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons hot sauce in a small saucepan. Bring to a simmer over medium heat, whisking, until the sugar is dissolved, about 1 minute. Remove from the heat and stir in 3 tablespoons butter until melted; season with salt and pepper. Let cool.

EASTERN NORTH CAROLINA BARBECUE

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 BBQ SAUCE

Steps:

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

EASTERN NORTH CAROLINA BBQ SAUCE

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.

NORTH CAROLINA BBQ SAUCE

Steps:

• Combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and Worcestershire sauce in a large pot; bring to a simmer. Bring to a boil, then turn heat to low and simmer for at least 30 minutes.

NORTH CAROLINA BARBECUE SANDWICH SAUCE

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.

EAST CAROLINA BBQ SAUCE

Steps:

• Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.

EASTERN NORTH CAROLINA BASIC BARBECUE SAUCE

Steps:

• Mix all ingredients well. Use to baste pig while barbecuing and to season chopped barbecue with. You can store this in an airtight container without refrigeration for several days.

SOUTHEASTERN NORTH CAROLINA PULLED PORK

Steps:

• Mix all ingredients for the rub together until well blended.
• Rub on the pork roast.
• Allow to stand 30 minutes before cooking.
• Place pork roast in a baking pan, add about 1/4 cup water and cover tightly.
• Bake slowly (250 F- 300 F) for 4 to 5 hours, or until the meat is tender enough to"pull" with a fork.
• Shred the meat and then add 1/4 to 1/3 cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce.
• Stir through the meat until absorbed (you don't want sauce standing in the bottom of the dish, as it can become quite strong in flavor).
• Serve with hush puppies and coleslaw (I recommend Chia's Cole Slaw recipe#47606).
• If making pulled pork sandwiches, just put the pork on a hamburger bun, with some coleslaw that has been flavored with mustard.