Thank you. I wanted to make my first homemade sauce for some pork that we cooked Imu style (we are living in Hawaii for the year). My instant enthusiasm led me to the purchase of Holy Smoke: The Big Book of North Carolina Barbecue, a tome of all things North Carolina barbecue. I'm a natural health consultant, so I plan to use unrefined coconut sugar in place of the brown sugar, and I'll make my own ketchup. City Bbq. Serious Eaters let me know it in no uncertain terms. I'm making some crock-pot pulled pork right now and I added some Buffalo Salsa Chipotle from Mexico in place of the Texas Pete in my sauce. Great sauce even if a NY'orker developed it. More like this. 100 % 4g Carbs. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using. ", Published on Tue Aug 3, 2010 by Joshua Bousel, Wilfred Reinke I am slowly learning about the different sauces,styles and their roots. Smoked Sausage. Ohio loves it. Each show attempts to cover the big news items in the BBQ and Grilling industry in hopes of promoting the art and sport of barbecue. I'm from NC born and raised right by lexington and this is far hotter than anything iv ever had. You aren't a master if all you do is copy someone else.Josh, keep on posting your recipes, and ignore the haters.Posted Thu, Oct 23 2014 7:14PM, plasterers bristol Yummy sounds delicious this, thanks for posting this up.SimonPosted Tue, Nov 11 2014 6:27AM, Dean Too many folks like to split hairs these days. How good it was on beef, pork, mutton and sheep which was cut up in chunks, big as your fist. City Barbeque Smoked Meats Choose a style: Bun, Naked, Bun on the Side, On Texas Toast + $0.79. LowCo Barbeque Sauce. Posted Mon, Oct 24 2011 11:42AM, Texas Craig I hate to admit it, but this Dallas-born and raised boy had to modify the original recipe - it was TOO Hot!I used a different hot sauce, so that might have been the reason, but I doubled (at least) the brown sugar, and tripled the ketchup - was still a little bit too vinegar/spicey, but I thought I'd chalk it up to the experiencewe in the western-most Southern state prefer our bbq sauce sweeter and with more tomatoremember, it's just a preference, not a requirementthanks for the recipe to try!Posted Sun, Jan 8 2012 9:07PM, Jonathan Rice You forgot the most important thing.. 1 half a stick of butter.. 1 Serving : 250: Banana Pudding. I miss pork.Posted Tue, Aug 3 2010 11:18AM, Josh @Wilfred Reinke Thanks! BBQ Chicken: Ros, White Zinfandel, Gewrztraminer, Off-Dry Riesling. "Posted Mon, Jul 25 2016 5:25PM, Bbqlover Some of your recipes are good , but a true Carolina BBQ lover doesn't put ketchup mustard or molasse in their sauce.You just don't. For the record, Eastern-style que should really be shredded, not just chopped. If you substitute it with Tabasco, which is just plain hot, the result will be extremely hot. LOL I guess I'll add my twist as well since I cook a lot of BBQ. I made Crockpot Old South Pulled Pork on a Bun recently and it was delicious! This is some kind of bastard hybrid. Posted Thu, Dec 20 2012 2:43PM, Maggie Hello there, just emailing from Glasgow, Scotland as I have just 'boiled', yes boiled some pork and it looks a bit on the pale side and lacking in taste although I did put in a few carrots, onions, bay leaf etc., Anyway rather than have it with plain old gravy I noticed your receipt, liked the sound of it and have made it. $9.59 +. "The good folks of eastern NC have centuries of evidence that they make some of the best damn barbecue in the world, a fact of which they are justifiably proud. I'm also growing to love their mustard based sauces for pork and chicken. :) The sauce I make for all mine is very similar to the OPs. Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. The reason it's so popular is because of the simplicity. This stuff hit the spot and even my kids enjoyed it and poured it all over just like I do. Posted Sun, May 12 2019 10:05PM, janet sonier August 2010 to May 2019 and apparently still going strong is remarkable-and a testament to the cultural aspects of Bar-B-Que.I grew up in Memphis and Jackson, TN - Leonard's opened int 1922 and was/is renowned. Pulled pork marinated in vinegary swine wine and topped with creamy slaw. No brown sugar, no red of any kind except for the red pepper flakes. It's hard to go wrong with vinegar sauces on bbq and I don't think my taste buds will ever disagree. That's the secret of good sauce for chicken or pork. Grilled Salmon: Chardonnay, White Rioja, Viognier, Marsanne-Blends and even lighter-bodied Beaujolais or Pinot Noir. (another shall! Nice post!Posted Sun, Jun 2 2013 12:35PM, Melba Wells Growing up in the 30' & 40's, in Central Texas, my dad made what I would call NC barbecue sauce--just vinegar, red pepper, black pepper and salt. I think it is best when steamed until the block (a bread pan) has set. Carefully pour in red wine and simmer for a minute or two. When used as a mop, butter is often added. What a great side dish!As far as the great tomato controversy, I also am willing to add just a little to my sauce to tweak the color. Mind blowing best bbq sauce recipe. Put vinegar, sugar, salt and red pepper in blender and pulse until sugar is dissolved. The beef was chilled and thin sliced for barbeque, fajitas, philly's, italian(chicargo beef) or stroganoff..kb Posted Wed, Apr 18 2012 10:46PM, Susan Patenaude Lived in the Chapel Hill/Durham area for about twelve years, but wasn't sure where the line of demarcation was for the sauces. Mojo Bar-B-Que Mojo Kitchen Mojo Smokehouse Mojo No. Ive gone as far as having my favorite shipped to me when living elsewhere. $7.79+. Pork was a huge part of our diet. Post your own recipe, and when people are still using and praising it five years later, then you can criticize Josh's.Posted Sun, Jan 11 2015 1:46PM, Protomeat I commented earlier - I also wanted to add that any of you eastern nc purists that think the known eastern nc pit masters are using simply vinegar crushed red pepper black pepper Texas Pete and salt - you're probably wrong. I am from Georgia, and trust me, we have good sauces there as well. But this is an entertaining and informative thread. In Texas, I could not find Texas Pete at the store. When I eat NC BBQ I apply the sauce to the pork and basically just dump a bunch of TP on everything on the plate.Posted Wed, Dec 19 2012 5:00PM, p3orion Phillip, I agree that Texas Pete is great on just about anything, but you're mistaken about it being conceived of as a wing sauce. Sadly, they closed a few years ago and I have not found any BBQ to equal it. This was a simple and great sauce with equal parts tang and sweetness. The smoker has been running non stop since Sunday. I'm wanting to end up with a finished product along the lines of Neese's livermush, which even though they call it "liver pudding," is more like the livermush made by Valleydale and other manufacturers.As for SC barbecue, I agree that, historically, the mustard base was predated by a thinner mop more similar to eastern NC sauce, but you're hard-pressed to find anything NOT mustard-base in much of South Carolina now. Some times I just add more cabbage and keep going.Posted Sun, Feb 5 2017 12:10AM, sue fortier I have Tyrell County, North Carolina roots from my mom and our whole family loves Eastern Style Bar BQ! He obviously learned about cue as a resident of Jamaica. $8.65 More Cowbell Award-winning beef brisket, provolone, peppers, onions, and horseradish sauce, all piled high on Texas toast. To me, it will always be my favorite. Try it and tell me what you thinkPosted Fri, Jan 27 2012 1:51PM, ken benson (kinny binson) my parents owned restaurants for 35 years my daddy's family is originally from benson, nc. Born and raised in eastern NC, family has lived in Craven Co since 1890s.Posted Wed, Jun 9 2021 1:44PM, Chris I grew up about as far east as you can get in NC. Bennett's is a %u201Cno meat%u201D chili sauce. We are all proud of our regional cooking ( chowders and best lobster roll here on the Maine coast)My mom and grandmother would feel proud of their traditional recipes, but were never rude. This is for those of you that prefer a little drier wine thanmy normal recipe.You asked for a wine less sweet and I listened.You will NOT be disappointed in . Smoked Chicken Sandwich. I never measure a thing and its never the same twice- yet pretty close every time. for those of you that insist ketchup is taboo in eastern nc. I always want to taste the meat first before employing any sauce, no matter the style. There is NO reason to . Enjoy!Posted Fri, Jul 3 2020 10:41PM, steve After all is said and done, the best damn sause was served to me just outside of Durham at "Turnages." Oh well I guess I'd have to buy a smoker and do it myself. Might as well just go down to 7-11, buy a hot dog, and call it day.Posted Fri, Jan 25 2019 4:36PM, Kip I've lived in eastern North Carolina all my life and we definitely have an authentic vinegar based pork barbecue with ketchup in the mix %u2026 it is the trademark sauce at Joe's Barbecue in Columbus County, NC.Posted Mon, Mar 11 2019 8:41PM, Jim OK. Where you grew up is usually what you like best. I have tried many of Josh's recipes and they are Awesome, he goes where the BBQ 'masters' or so you call yourselves are too afraid to alter tradition. He never calls it a "traditional ENC sauce". Keeps forever.Posted Sat, Oct 7 2017 6:29PM, p3orion James, thanks for posting your red slaw recipe; I've been looking for a good one. i turn to human being also at any time i want to. I believe this step ended up being pretty crucial, since the sauces that got the heat treatment ended up tasting a little more vibrant and cohesive in the end. You'll know when you get there. And you can keep your coleslaw as well. Put the onion and garlic in the bottom of your crockpot and pour in the wine. The one that started it all! Yet closer to comment 06. Really the Texans should probably stay out of this debate. They just didn't tell you about it.For my finishing Piedmont sauce I don't use any ketchup - I prefer tomato paste a little roasted garlic.I don't use anything with high fructose corn syrup which most ketchup includes. Posted Fri, Aug 11 2017 8:35PM, Fran This was good,but I thought it was missing something,so I poured in about 1/4 c of dark Molasses,and, a healthy dollop and f Frenchs yellow mustard..maybe 2 tbsIt was delicious ,and,added the extra kick I was looking for!.Posted Fri, Sep 8 2017 11:05AM, Chris I have a similar sauce. ONE OF THESE DAYS I am going to join a cook out in NY! I can't put my finger on it, but something is wrong. But being born & raised here AND an open mind). When I was in Texas and (ironically) couldn't get Texas Pete, I found that Crystal is a pretty good substitute for it, too. started carrying it shortly before I moved back east. !Posted Sat, May 2 2015 10:29AM, Ann I want to add fresh habaneros really puts some bite into this sauce. I had a very expensive barbecue dinner at The Pit in Raleigh, and immediately knew that the original owner had not really disclosed his true award-winning recipe. Smokin a 20lb brisket 18-20 hours is the epitome of what BBQ is - curmudgeon tendencies be damned. ;)Posted Mon, Jun 23 2014 7:08PM, ATL Pirate I am a Greenville, NC native and truly miss a good pig pickin' and all the sides and fellowship that goes along with the event. Our sauces can really be broken down simply, if it's thick and sweet its from well west of Charlotte. As for the sugar, originally it was brown sugar. I plan on using it as a low calorie, low carb sauce for my salads and veggies too. With a couple sugars and salt in the mix, I thought it would be best to give the sauce a quick boil to help dissolve the solids. Please note that the variety of menu may vary depending on your I've had the gamut of BBQ across the state, and a fair sampling of SC. Bldg C . I had no idea this was a local thing, but I should have guessed. It all comes down to taste not whether tomatoes are allowed or not. Then slice, shred and mix in sauce. I'd love guidance from somebody on how to make some that's similar to the store-bought Neese's or Carolina Pride I remember from when I was a kid.Posted Thu, Jan 3 2013 12:15PM, Eddie The above comments about no ketchup in Eastern NC dip are correct, but you have so little in there I can't imagine it will supply much more than color. With all the comments and the pics, I can't wait to try it! We always had Kings Barbeque. There was a newcomer near here a few years ago that claimed to be KC style. Fry until fragrant then add the wine and lemon juice. Go to Kings, Wilber's, Parker's or Scott's for real Q and learn.Posted Sun, Jan 11 2015 11:04AM, p3orion Don't look now Cahelie, but there's a lot more to North Carolina than just eastern NC, and their barbecue is as good or better. He said this was it, THIS WAS THE SAUCE THAT HE TRIED TO MAKE. They cooked over hickory. Once cool, de-bone and chop the meat finely and set aside. The further east or west you go the more extreme to their sauce they will tend to.Posted Wed, Dec 6 2017 1:45PM, Dick T Born and raised in W-S, NC. Copycat Recipe Secrets for 2023 . Being of Southern roots, Tennessee and Florida, myself I find that Carolina Tang Sauce truly enjoyable and a pleasant change from ANY BBQ sauce on pulled pork. Even though it is not authentic or purist as a classic ENC sauce, it's close enough for me! They have individual packets at Chik-Filet, I think. I say try it all at least once.Good luck with whatever you put in. I just make it now anyway.Posted Fri, Aug 7 2015 7:21PM, Greg C George's is not to shabby I sometimes use it as a starter but my favorite is Wells Hog Heven. Ha! i live alone. Not the end of the world! 389 likes. I have lived in NC for over 50 years and have enjoyed pork BBQ all over the state. Finally, and most importantly, is Texas Pete's Hot Sauce. I make a thicker sauce for my grill, the thin for a long cooked smoked something.Posted Mon, Jul 16 2012 3:49PM, James I put a pork butt in the smoker an hour ago and thought I would find a NC style sauce to go with it. Al says I don't care where the darn sauce is from,if it is goodeat it!Posted Thu, Oct 10 2013 7:57PM, CarolinaExPatriot I am from Jacksonville, NC (doesn't get too much more eastern than that) and all of the posts that have denounced ketchup are correct: no respectable pig cooker east of I-95 would add ketchup.This is pig cooking EC style: Get a 1/2 gallon jug of cider vinegar from the Piggly Wiggly, take out 2 cups and set aside. The sauce y'all got is off. When you take a sauce that's darn near perfect and yet change it anyway, the point isn't really to "improve" it, but to get it to where you don't have to admit you got it from someone else. In any case, "nothing succeeds like success," and it sounds like your sauce was very successful, if your husband finally begrudgingly broke down and asked for the recipe. Ate lunch at Scott's BBq, supper at Wilbur's BBq and Rolaids all the way home to Wilmington.189, Here is a red slaw recipe from Lexington, NCRed Slaw6 lb. His back glances to me while eating it, I couldn't tell if he hated it or I got it right. Ahhhh!!! Shucks, I'm hungrier than a tick on an scrawny dog! It is not spicy so skip the Texas thing for NC authenticity. The first restaurant BBQ I ever tasted was at A&M Grill in Mebane, NC. I like the "natural butter-type flavor" that's listed on the label as one of the ingredients, although for the life of me I can't decide exactly what "natural butter-type flavor" actually means. Very thin, usually clear. Definitely more vinegar than Western, but that's as should be! Recipes & Inspiration. It's ok on chicken and my wife likes it but I don't consider it BBQ sauce or "Alabama white sauce'.Tabasco only adding heat is one of the dumbest things I've ever read. )Cracks me up when the Know-it-All's have to rescue everyone from themselves and explain the rules of BBQ. Bbq Sauce Homemade. Green peppers, chopped fine (4 oz.) I joined the army as a young man and have traveled the world and now that I am a father I made sure this style of barbecue is passed on to my kids. jar pimento, chopped and drained1 pint apple cider vinegar2 cups sugar or sweetener cup salt tsp. Great hot sauce with a unique, natural flavor. I raised hogs as a kid on up and this is how its made Eastern NC area and south. red pepper or to taste1 quart tomatoes, mashed. Haters are gonna hate. Born from a historic recipe that was resurrected in 1987, Yuengling Traditional Lager is a true classic. It has a more earthy taste that I enjoy. I'm sure all the experimenting was painful. $10.35 Pulled Chicken Smoked chicken, pulled from the bone and mixed with scratch-made 'bama sauce. Calorie breakdown: So excited about using this one as my base. Hope to be able to join one of your get-to-gethers someday. Please cook the sauce. The longer it stays in the fridge, the better it gets. good bacon! Although not quite pitch perfect, this recipe comes close. This Carolina Barbecue Sauce Recipe is a Southern vinegar based barbecue sauce made for pulled pork. true eastern nc sauce is just a douche recipe but it is good in its own rights. Green peppers, chopped fine (4 oz.) "Posted Fri, Sep 19 2014 7:20PM, Becky The only time I was in North Carolina was a one-hour layover in Charlotte (and a lovely airport it is, by the way! (Feeds 2-3). There's enough material here for a book! Sit me down at any table in any region in this county where the pork is smoked, pulled and enjoyed and I'll try any of your local sauces to compliment it. I would kill for their recipe!Posted Sun, Aug 16 2020 5:55PM, Phillipe Whooo-weee!---what a nice bunch of sentiment and what-for! From my original post, where the recipe called for only four ingredientscider vinegar, crushed red pepper, ground black pepper, and saltI've added only three additional. "Losing to A&M was a nice startPosted Wed, Oct 19 2016 5:42PM, Nicole Kaldahl I love your sass, you sure sound like you're from Texas!No Gig 'Em in this house Hook 'em Horns! Ingredients: Raw Pork Shoulder - around 9 pounds Rub Seasoning: cup brown sugar cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1. Tennessee, what have you done for me lately? They were crazy good after a two week soak in this sauce!Posted Sat, Apr 2 2016 5:43PM, Phyllis Harwell High I.was born in Asheville, dad from Lincolnton, but raised in D.C., now in CA. 1 White wine vinegar. Back then it was the process, the event, and the technique that all led to a perfect barbecue. It was mostly vinegar, very thin, but the hickory coals give pork enough flavor it doesn't need much sauce anyway. My grandmother made the sauce in a 10 gallon batch at a time. I was that way with my "fried mush" that I used to have as a child and found the basic recipes for scrapple very close to what I was looking for. Add to Cart. Garner Foods. "NO KETCHUP!" Texas Pete is the best, though. For those of us who prefer the lighter fare, simple grilled chicken and fish pair . If a NC-style sauce is going to have hot sauce in it at all (rather than just red pepper flakes) Texas Pete the THE only one to use if you're going to be authentic.Proto, as Ashley says, there are some eastern NC sauces that contain a bit of brown sugar (at least I think that's what she's saying.) 0 %--Protein. Posted Tue, May 7 2013 8:27AM, darren Just made your sauce last nite and added tablespoon of honey deliciousPosted Mon, May 27 2013 9:53AM, Fred NOT an eastern NC BBQ sauce. Choose a sauce: Original Sauce, Sweet City Sauce, Brushfire Sauce, LowCo Mustard Sauce, Swine Wine Sauce Beef Brisket $8.49 Choice of style. Posted Tue, Jul 16 2013 5:14PM, cheri Jodie, forget the 'roots', time's are a changing.as are tastes and variety! It is only slighly hotter than Texas Pete's and is still on the milder end of hot sauces. 2 cups apple cider vinegar 2 tablespoons dark brown sugar 1 tablespoon ketchup 1 tablespoon Texas Pete's 1 teaspoon red pepper flakes 1 teaspoon ground black pepper 1 teaspoon kosher salt Procedure Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. It is good but whoa! if you want to become a powerful vampire kindly contact the vampire kingdom on their email worldofvampir@hotmail.comPosted Tue, Aug 13 2019 3:39PM, Amanda1nc First off, all the people commenting that eastern style bbq sauce doesn't have ketchup. Pour it into loaf pans lined with foil or wrap. I opened a restaurant in tyrone ga. called barbeque junction where i served a wide variety of sauces hence "the Junction" the house sauce was a half gal of cider vinegar, a qt or so of water,1/4 cup of salt, 3tbl sp granulated garlic, 3tbl sp onion powder, 5 tbl sp crushed red pepper brought the mix to a boil on the stove then put in the fridge over night. With the breadth of comments that post elicited, I've been able to piece together and refine a sauce that I finally feel confident enough is in proper shape to present to the finest smoked swine and the interweb masses at large. This is why you remain in the best website to look the incredible book to have. So after much deliberation, I bought Chulula. As a NORTH Alabama product, we I suppose have copied the East side of the Carolina and do the "no ketchup/just vinegar and spices" alteration, 'til it come to the REAL hot stuffthen there is the butter base, and enough red pepper extract/mixes that will light the furnace. Usually a bit sweeter and thicker than Eastern style. This can only be correctly called "National Chain Busboy Sauce". Had BBQ all over. The restaurant also offers catering services. My Dad gave me his recipe. Mine turned out very thin. I love Carolina sauce as a finishing sauce for pulled pork. The son, James T King out of Greensboro sells the "Secret Sauce" on Facebook. My late father-in-law's institutional wholesale company used to sell to a lot of bbq restaurants of all sizes. Pickup ASAP. Thank you for sharing your recipe. First is dark brown sugar, adding a nice molasses sweetness that balances out some tartness and also deepens the overall color of the sauce. We were on a two week vacation in Florida, and on the way home, stopped at Duke's BBQ, which was in my top 3 favorite restaurants (and we visited some great places) and will be trying to come close to those great, thin, vinegar based sauces. Enc style is whole hog. Uhm, flavored vinegar is not BBQ sauce. That's the beauty of this sauce and why, after posting a seemingly "wrong" recipe, I took a couple years to refine it to what I now consider its proper state. There's a fine line between passion and fanaticism, and some folks tiptoe that line pretty closely when it comes to 'cue. I use nothing else since finding this recipe. Many thanks, Maggie.Wishing you a very happy, healthy and peaceful 2013 with lots of love, laughter and delicious food.Posted Thu, Jan 3 2013 10:02AM, Maggie PS For the red pepper flakes, I have used chillie flakes, hopes thats OK!!!!!! We mean that literally-the founder was originally part of a competition BBQ team, and the restaurant has more than 100 certified BBQ judges to ensure the quality of the food. "Rib sauces are thicker, with a base of ketchup and sugar (molasses, brown sugar, whatever.) The sauce is good, get over the 'no-ketsup' THANG! Not being a North Carolinian though, I still have to ask, "How am I doing? Add the cabbage, carrots, pepper, and onions to the bowl with the dressing. !Posted Tue, Jun 2 2015 12:57PM, Donna Wow. items. Read the article. Works ok on brisket but in general, it sucks.Not sure where this 'Alabama white sauce" is coming from. Posted Thu, May 8 2014 2:45PM, Catherine Looks like a nice middle of NC sauce! You're right that sauces with a lot of sugar, like most rib sauces, would burn if used throughout the cooking process, but the small amount in a basting sauce does OK, especially considering the temperature on a long cook will probably be less than 250 degrees.Posted Mon, Jun 2 2014 3:18AM, Hoss I have been using this sauce for years. Put it over smoked pork loin. It's spot on. Boy did I need a good sauce recipe. $9.59+. Well, naturally, she had a whole BBQ pig catered for the wedding party. City Barbeque Samplers Judge's Sampler with 2 Individual Sides $41.99 Brisket, pulled pork, 1/4 chicken, half slab of ribs, two pint sides, two cornbreads, Texas toast. Check out our location and hours, and latest menu with photos and reviews. Many in the east add a small amount of Ketchup to their mop sauce to make their finishing sauce. Posted Sat, Oct 7 2017 4:56PM, james taylor 190 In an earlier life, I used to travel to Goldsboro for meetings. By the way, many would consider Eastern NC as the area around and east of Interstate 95. I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. no need to mess up a great thing.Posted Sun, Jul 7 2013 10:00AM, Jodie He calls it NC sauce, so the argument about whether this sauce is authentically eastern is irrelevant. All affronts aside - I absolutely love this sauce. There are more "Thou Shall's and Shall Not's" with BBQ rules than any topic known to man. All others are commonly referred to as Lexington style, but if you ask anyone living in the east we just call it wrong.Apple Cider Vinegar, Crush Red Pepper, Black Pepper, Salt, and Sugar. But my BBQ experience was from Bladen County and theirs is more of a cross with a Piedmont (Western NC) style sauce, including some ketchup. They usually start with dry rubs, too, and get some or all of the heat from that rather than the sauce.Texas sauce is a lot like Memphis rib sauce, except it's sometimes a bit hotter (the south-of-the-border influence) and may have a bit of added mustard or black pepper (the German influence.) I ordered bbq pig. I'm displaced in the Midwest now and I don't have a smoker, so I'm going to try a stovetop tea smoke and then cider vinegar steam in the oven. Posted Sun, Mar 4 2018 11:50PM, Laid Back N Livin Slow The recipe you have here is about identical to George's which isn't a bad sauce at all. You've got in down correctly. Most famous is Maurice's. I am going to try making this for him and then slow cook a pork butt for pulled pork for tomorrow. Liquids. $8.05 Pulled Pork Been making variations of Moore's similar sauce for 30 years. Cabbage, grated (fine or coarse, your choice)2 lg. Don't forget the slaw, which is another argument all by itself. i say if it taste good it is good. Check it out - LinkPosted Thu, Dec 15 2016 8:25AM, James Taylor I live in Wilmington, NC but was raised in Wadesboro, NC. They say a samurai sword maker retires when he makes the perfect one. I passed this post on to my friend @cyndiallison that lives in NC and knows here sauces. Place pork in slow cooker. I usually add de-fatted drippings to a western (KC or STL) sauce to thin it enough for pulled pork, but it tends to be too rich and sweet.
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