Eastern North Carolina Barbeque Sauce Recipes
There are lots of BBQ Sauce recipes out there, but I love the vinegar based NC sauce. It is very wet, and is great on pulled or chopped pork. We do not like it so much on chicken.
Recipe From food.com
Provided by Beth roarsback
Categories Sauces
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.
Recipe From cooking.nytimes.com
Provided by Sam Sifton
Categories condiments, dips and spreads, sauces and gravies
Time 10m
Yield About 1 cup
Number Of Ingredients 6
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Mix all ingredients together until combined and sugar dissolves. Make the night before you want to use it and refrigerate. If making pork, pour about 3/4 of it on a large piece of uncooked pork roast (at least 3 pounds) and …
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- 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.
- 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.
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From findrecipes.info
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