Carolina Vinegar Sauce appreciation thread...What's your favorite recipe? Product?

It is growing on me. I will be very interested in the responses too

Here is one that I use..carolina sauce is my favorite when it comes to pulled pork. this will make quite a bit so either make it and store it or adjust measurements to what you need. This is the tame version. When I want to kick it up a notch I add a tablespoon of crushed red pepper and a teaspoon cayenne. Enjoy


4 cups Cider vinegar
2 cups Tomato sauce
1/2 cup brown sugar
8 Teaspoons Worcestershire
4 Teaspoons Hickory Bacon salt
1 Tablespoon Smoked Paprika
1 Teaspoon Franks Red Hot
1 Teaspoon Black Pepper

Wilber's (Goldsboro), Scott's(Goldsboro), Clear Run Farms(Harrell's), and Charlie Mill's Famous BarBQ Sauce mix( Nuhunta Pork Shop, Pikeville) Yumm!

Scotts!

My Carolina style sauce for pulled pork. Pretty simple:

2 cups apple cider vinegar
3/4 cup brown sugar
3/4 cup ketchup
2 tsp coarse black pepper
1 tsp kosher salt
1 tsp cayenne

This is from Mike Mills book "Peace Love and BBQ" , It is my favorite sauce for all meats.

1 cup light corn syrup(Karo)

1 cup white vinegar

1/2 cup water

3 tablespoons ketchup

2 taplespoons sugar

1 tablesppon unsulfured molasses

1 1/2 teaspoons pectin(Sure-Jell)

2 teaspoons yellow mustard

1 teaspoon kosher salt

1 1/2 teaspoons black pepper

1 1/2 teaspoons red pepper flakes

1/2 teaspoon paprika

Blend together in saucepan over medium heat.

Slowly bring to a boil. Cool and transfer to

container. Keep in fridge.

O-Town said:

This is from Mike Mills book "Peace Love and BBQ" , It is my favorite sauce for all meats.

1 cup light corn syrup(Karo)

1 cup white vinegar

1/2 cup water

3 tablespoons ketchup

2 taplespoons sugar

1 tablesppon unsulfured molasses

1 1/2 teaspoons pectin(Sure-Jell)

2 teaspoons yellow mustard

1 teaspoon kosher salt

1 1/2 teaspoons black pepper

1 1/2 teaspoons red pepper flakes

1/2 teaspoon paprika

Blend together in saucepan over medium heat.

Slowly bring to a boil. Cool and transfer to

container. Keep in fridge.

Click to expand...

It is good stuff.

I made this for a recent party and got many compliments:


Fat Johnny's Bastardized Piedmont Sauce


1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.

I too am interested in this thread. Being from TX, more than several area sauces are rich in a tomato base and pepper. I personally like twangy vinegar at times too.

Do you want a differentiation between a finishing sauce(such as for pulled pork) and a BBQ sauce? Just curious.

I really like this one, and its very simple. It's the "Vaunted Vinegar Sauce" from the Smoke & Spice cookbook.

2 cups cider vinegar
1 teaspoon freshly ground black pepper
2 tablespoons Sugar or brown sugar
1 teaspoon Cayenne or hot red pepper
2 teaspoons salt

I like Craig (Meathead) Goldwyn's Lexington Dipping Sauce. You can find his recipe and a thousand other tips and techniques on his wonderful website, Amazingribs.com.

This always gets rave reviews, and is terrific on ribs and pulled pork:

Yield: Makes about 1 1/2 cups.
Preparation time: About 30 minutes.

Ingredients

1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup

1/4 cup apple juice

1 teaspoon hot sauce

3 tablespoons light brown sugar

1/2 tablespoon salt

1 teaspoon crushed red pepper

1 teaspoon finely ground black pepper

I love the stuff! I keep it simple.

1 quart cider vinegar
2 tbsp salt
1 tbsp cayenne pepper
1 1/2 tbsp red pepper flakes
1/2 cup light brown sugar
1/2 tbsp or more hot pepper sauce. I like franks xtra hot.

Here is one of my basic sauces:

Eastern NC Pulled Pork Sauce
½ gallon cider vinegar
1 cup light brown sugar (packed)
¼ cup sea salt
¼ cup crushed red pepper
1 Tbs. cayenne pepper
1 tsp. black pepper
¼ cup Texas Pete

my North Carolina BBQ Sauce

1/2 quart cider vinegar
1 1/4 tbsp Worcestershire sauce
1 1/4 tbsp Texas Pete or Tabasco
3 tbsp black pepper
3 tbsp salt
1- 16 oz ketchup
3 tsp dry mustard
1/2 + 1/8 cup brown sugar
1 tsp red pepper flakes


Heat and boil until brown sugar dissolves. (You may simmer longer – it will get spicier the longer it cooks.)

Here's mine. Makes a gallon but it doesn't spoil...

12 c Cider Vinegar
4 c Ketchup
1/2 c Molasses
8 tsp Salt
4 tsp Cayenne Pepper
4 tsp Crushed Red Pepper

Great thread. I just went through a process of reviewing different Carolina sauce variations for a pork butt I coked yesterday. Most are a blend of vinegar, ketchup, sugar and spice. The vinegar component is what I saw as the opportunity. Most get some apple in there with cider vinegar. What I would up with was:

2 parts ketchup
2 parts dark brown sugar
1 part apple cider vinegar
1 part pear vinegar
1 part balsamic vinegar
Crushed pepper flakes (medium heat)
Chipolte pepper (I left whole and flavor leached out)
Black pepper

I brought to a boil, then backed off. Just wanted to coax some pepper flavor and dissolve sugar.

The dark brown sugar gives that raw sugar base. The Balsamic vinegar adds to that. You have the apple in there and that pear really ties it together.

It seemed to make sense so I went with it. It was the kind of sauce that everyone snuck a spoon in the pan on the way by. People licked it off their fingers. The sauce was much better than I thought it would be. Excellent on port as a drizzle. It has this really neat softness on the tongue. A warm heat sensation that comes then goes. Really, really nice balance of sour, sweet and heat.

A really solid recommendation. I strongly encourage anyone to experiment with some of the nicer vinegars out there. I had my eyes opened.

I bought a bottle of Jim's Own Sauce Mild. It's a North Carolina sauce and I thought it went great with my pulled pork!

Here' one I make.

You will have to scale this back. It will make about a gallon.

1/2 gal Apple Cider Vinegar
36 oz Ketchup
12 oz Tomato Paste
1 Tbls Dry Mustard
2 Tbls Garlic Powder
2 Tbls Crushed Red Pepper
2 Tbls Black Pepper
1 Tbls Onion Powder
2 Tbls Lemon Juice
2 Tbls Chili Powder
2 Cups Brown Sugar


Sent from my iPhone using Tapatalk