Eastern North Carolina Vinegar Sauce

by Dan DeVite
(Masury, OH,USA)

How can I make a Killer Eastern North Carolina Vinegar Based Sauce?

First of all, I would like to thank you for printing the Memphis-Style Ribs Recipe for me.

Secondly, I like the Eastern Carolina Vinegar Based Bar-Be-Que sauce for making shredded Pulled Pork Sandwiches that I would like the recipe.

I have had it from my Mom's side of the Family to Parker's Resturant in Greenville, NC to Ralph's in Weldon, NC and to Moore's Bar-Be-Que just outside of New Bern, NC. They all are great but it gets to be very expensive when it comes time for these places to ship their "Q" and sauce up where I live in OHIO. I hope that you can help.

Keep up the great site of yours.
PitMaster to Be:
Daniel DeVite

Answer:-

There’s so many BBQ sauces originating in Carolina that it’s hard to find something original. For sure though, it’s the Eastern North variety that’s “full on” vinegar whereas if you want a tomato ketchup base, then go for the Western South Carolina BBQ Sauce.

After careful research, this would appear to be the real McCoy -

Ingredients:-

235 ml or 1 cup white vinegar
235 ml or 1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method:-

Chuck everything into a jar with a tight fitting lid and shake well. Now leave it in the refrigerator to allow the flavours to mingle and shake if ever you’re passing.
Because it’s a vinegar based sauce it will keep in the refrigerator safely for a month or two.

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