Eastern Carolina BBQ Sauce

Ready in 1 hour

There are a number of variations on this Vingar/Spice based BBQ Sauce. Every BBQ house in Eastern Carolina has a secrete recipe and now you have one too. This is the smaller version of a recipe that you would find at a BBQ house using an "open pit" and cooking the "whole hog." I suggest you try it on a Boston Butt and have it as either Pulled Pork or Chopped Pork

"Simmered in a crockpot with pork loin and turned it into pulled pork. Delicious. Myself, my bf and a friend all moved from NC to CO a couple years ago and this satisfied out craving for Carolina style BBQ that we've all been having! Thanks for sharing"

- ShannonSinnard

Top-ranked recipe named "Eastern Carolina BBQ Sauce"

4.8 avg, 5 review(s) 100% would make again

Ingredients

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1 cup cider vinegar
1 cup white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon hot sauce; "Off the Shelf"
1 teaspoon hot pepper flakes
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper

Original recipe makes 8

Servings  

Preparation

Combine all in a quart jar and shake it up.

Leave it out on the counter for a day and shake it up again.

Refigerate and it will keep for weeks.

Use this to baste BBQ Pork

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 22 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My husband grew up in North Carolina and Florida and loves this recipe. So easy to make and a sure crowd pleaser
Mrsgorrow 2 months ago
Simmered in a crockpot with pork loin and turned it into pulled pork. Delicious. Myself, my bf and a friend all moved from NC to CO a couple years ago and this satisfied out craving for Carolina style BBQ that we've all been having! Thanks for sharing
ShannonSinnard 2 years ago
Everyone at our pulled pork barbecue loved this. We needed a quick sauce to serve, so I simmered this on the stove for about 10 minutes. That melded the flavors beautifully.
rachel826 3 years ago
A perfect counterpoint to the smoky sweet taste of slow smoked pork shoulder or butt. Rave reviews at a backyard competition. Requests for bottles of the stuff.
safetyman66 4 years ago
This is enough to baste one Boston Butt that is cooked at 250 degrees for six hours, keep shaking it up and moping it on every half hour. Make two batches and add 1/2 stick of butter to the second batch and simmer for 30 mins. Now you have a finishing sauce to add a final touch to your pulled or chopped pork. [I posted this recipe.]
HenrysKitchen 5 years ago
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