Originally Posted by jgbmgb
I need to correct myself. The "original" eastern NC sauce was nothing but ACV, Salt, Pepper, Crushed Red Pepper and maybe a dash of hot sauce. Growing up our family was the largest hog producer in eastern NC in the 70's. Travelled to lots of "pig pickins" back then with my dad. You never saw any pink or red color to the sauce. I have noticed over the past few years at NC Pork Council whole hog comps that the sauce on the cookers layouts have had a lot more red color to them than old days. A few of the guys cooking and doing well at these comps are the ones that gave me the Basic sauce recipe I first posted. I have had many compliments on this sauce whenever we do big cooks. If you want an excellent mustard sauce for pulled pork search for Roxy's SC Mustard Sauce. It is awesome!!
Thanks for the tip. This is the 2nd time this week I've seen a recipe for a sauce with a lot of mustard but even more vinegar. I'll have to give it a try.