Buttoni's Low-Carb Recipes

North Carolina BBQ Sauce

Posted on: April 27, 2019

00241

Shown on grilled pork country ribs

Scott’s BBQ in Goldsboro, North Carolina (where I and my mother were born) serves classic N.C.  style shredded pork BBQ.  Classic pulled pork at its best, really.  And of course, it is always served with their signature vinegar-based sauce.  It’s so unlike the tomato-based, sweeter sauces we see here in Texas, where I have lived the last 40 years.  Though their BBQ sauce recipe is proprietary, this is my parents’ take on the sauce.  It’s real close to the real thing!  Of course their artful slow smoking of the pork has much to do with the success of their business.  Try it sometime on pulled pork!   Yummy!  🙂  Sometimes I make a 50:50 mixture of this sauce and my traditional tomato-based Texas style sauce.  That’s quite good as well for chicken and beef!  This sauce is Induction friendly.  This sauce requires no refrigeration.  Keeps forever on the pantry shelf.  🙂

INGREDIENTS:

2  c. cider vinegar

1-2 tsp. crushed red pepper flakes

½ tsp. coarse-ground black pepper

1 tsp. Mexican chili powder

½  tsp. salt

½ tsp. dry mustard powder

DIRECTIONS:

Mix all ingredients and fill a shaker bottle.  Will keep for ages in the fridge!  My parents poked a hole in the metal lid with an ice pic before placing on the bottle.  They would shake in onto their finely chopped smoked pork right at the table, in addition to what they basted on the meat during the smoking process.

NUTRITIONAL INFO: Makes about 2 cups, or 8 servings, each ¼ c. serving contains:

18 cals, 0.29g fat, 1.34g carbs, 0.34g fiber, 1 g NET CARBS, 0.21g protein, 152 mg. sodium

2 Responses to "North Carolina BBQ Sauce"

Love this post! I grew up in Eastern NC and my granddaddy had a barbecue restaurant (whole pigs, smoked for 24 hours in the smokehouse out back over hickory coals). His restaurant was renowned and people came from all over the state for his bbq. His vinegar sauce had apple cider vinegar, red pepper flakes, black pepper, salt, and a tiny, tiny bit of catsup. I didn’t know about the catsup (and couldn’t have guessed it was in there) until I was in my 60’s and one of his great grandsons spilled the secret!

All my family were raised around Goldsboro and Smithfield area. I think you may be right about the bit of catsup, as Scott’s had a slight red opaqueness to it in the bottle as I recall, the one time I ate there. My folks never liked sweet stuff and would have omitted catsup in their creation by intention. My grandaddy used to have pig pickin’ with the whole pigs done in a dirt pit. Best dang pork I ever ate. Pulled it off with your bare fingers, we did. 🙂

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