The Carolinas (particularly the northeastern part of North Carolina) occupy a unique position in the realm of American barbecue. Unlike the rest of the country, which enjoys ketchup-based sauces, the preferred condiment here is a piquant mixture of vinegar and red pepper flakes, sometimes with just a touch of sugar to cut the acidity. Carolina-style pork is usually served chopped or shredded, so you need a thin sauce that can soak into the tiny pieces of meat. Put the pork and vinegar sauce together and you have some of the most damnably delectable barbecue ever to grace a bun.
Step 1: Combine all the ingredients in a bowl and stir until the sugar and salt are dissolved. Correct the seasoning, adding salt if desired.
Step 2: Serve this sauce on shredded barbecued pork.
Save a little of the sauce to mix with chopped cabbage and pile the resulting coleslaw on top of the pork on a hamburger bun.
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