North Carolina BBQ Sauce

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 when cooking your grilled, 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.  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

5 thoughts on “North Carolina BBQ Sauce

  1. Alex

    Hello Peggy,

    I am really enjoying this BBQ sauce. Thank you for putting this up. I love Scott’s BBQ Sauce, but it’s expensive and hard to get here in Australia. I find myself putting it on everything. It is a bonus that it is keto friendly, too. Thank you!

    1. Sorry, Jan. 😦 But every time I try to use other themes, I eventually discover the new one is lacking a crucial feature. I would like to accommodate everyone’s individual software setup needs, but I just can’t give up recipe “categories” and certain page features to use many of the other themes. Maybe one day I’ll pick a theme (there are some 100+ that are rather time-consuming to trial) that is friendly with your both Master Cook program and my blog needs. I do keep try new ones in hope.

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