Eastern NC Bar-B-Que

Unknown

Hey ya'll, long time since I posted. I was hoping to get a little help. I am hoping to do a little Eastern NC Bar-B-Que. My plan is to cook a pork shoulder low and slow approx 200-215 degrees for as long as it takes. I'm told 17+ hours if possible. Then shred/pull/chop the shoulder.
Now comes the hard part, the sauce/marinade. I know that NC Bar-B-Que is vinegar based and the shredded pork is heated and mixed with the sauce. My experiments and research have lead me to believe the sauce ingreidients are:
Vinegar
Water
Sugar
Crushed Red Pepper
Sugar
Salt
Pepper
Butter
Simmer together and add pork...[p]Problem is I have no idea of the amounts and if these ingredients are correct.
Does any one out there have any experiece with Eastern NC Bar-B-Que? Any help would be appriciated![p]Thx
TQue
PS. A good Bar-B-Que slaw reciepe would be appriciated as well. I know it more Western NC but what the heck, I'm from the middle of the state...Thanks!

GrillMeister

Here's my recipe for a Vinegar based sauce for Pulled Pork when I'm not using Scott's BBQ Sauce.[p]Ingredients:
• 1 Cup cider vinegar
• 2 Tbs Sea Salt
• 1 Tbs Turbinado Sugar
• ½ tsp Ground Chipotle - McCormicks
• 4 Dried Cayenne peppers, split & stemmed[p]Preparation Directions:
• Mix all ingredients together. Let stand as long as possible, at least ½ a day, but the longer the better. It's best used in plastic "Ketchup Style" squirt bottle you can pickup at the grocery store for about a buck.

thirdeye

GrillMeister,[p]Is that "Cup" or "Quart" of cider vinegar?[p]~thirdeye~

dhuffjr

thirdeye,
Cup,
When I make sauce I make 5 quarts worth and use 3 cups of salt.[p]Dennis

thirdeye

TQue,[p]I like is simple. Use for mopping and finishing:[p]1 Qt cider vinegar
3T salt
2T cayenne pepper
2T black pepper[p]If this is a little on the tart side for you, dilute with water.[p]~thirdeye~

MasterMason

TQue,
You can also try this link to Alder Wards recipe
[ul][li]Pulled pork and Sauce[/ul]

Yazoo

TQue,[p]This is easy and good...[p]1 pint cider vinegar
2 Tablespoons salt
2 teaspoons ground cayenne pepper
1 Tablespoon crushed red pepper flakes
2 tablespoons dark brown sugar[p]Mix in empty bottle, shake well, let stand for several hours before using.

Toy Man

This is supposedly Lexington's #1 sauce.
Lexington #1 Sauce[p]1/4 quart ketchup
1/4 quart vinegar -- (amber 4% acidity)
2 1/2 ounces sugar
2 ounces salt
1 ounce black pepper
1 ounce crushed red pepper
1/4 pinch ground red pepper -- (cayenne)[p]Combine all ingredients into a large pot with 1 quart water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations.

GrillMeister

thirdeye,[p]That's just one cup (8 ounces). It makes just enough to fill the Ketchup Squirt bottle. Of course you can double it or quaduple it if you wish. Either way, it has been a hit every time I've served it. Just make sure you have some time for the ingredients to infuse in the vinegar.[p]Cheers,[p]GrillMeister

dhuffjr

dhuffjr,[p]Looked up the sauce I make and I was off on the salt ratio. Here is what I use. Makes 5 quarts. I buy quart jars of vinegar instead of a one gallon container because then I have a jar for myself and a couple to give away.[p]
Roy’s Toxic Sauce[p]1 gal vinegar
1qt. Carolina Treet Sauce
4 TBS. Black Pepper (uncrushed)
4 TBS. Red Pepper (uncrushed)
1 cup Brown Sugar
1 cup Salt
1 TBS Sage[p]Adjust red and black pepper to taste, add cayenne pepper to taste.[p]Bring vinegar almost to boil, add ingredients one at a time and stir slowly allowing to simmer 30 minutes after all of the ingredients are added. Store and allow to set 72 hours.

Unknown

TQue,
many NC sauces on this site.
[ul][li]Sauces[/ul]

thirdeye

dhuffjr,[p]I thought the salt Qty was a tick high. I make some brines with less salt. What is Carolina Treet Sauce?[p]~thirdeye~

dhuffjr

thirdeye,
Hey what can I say the memory fades sometimes. Good thing I wrote it down![p]Carlina Treet sauce is this pumkiin orange stuff that looks gross. I have never used it as a sauce by itself, I only buy it for the vinegar sauce. It adds some color to the sauce and lots of spices. This sauce I make when it settles out has a good inch or two of "goodness" on the bottom.

thirdeye

dhuffjr,[p]I found their website. The prices seem very reasonable.

[ul][li]Treet[/ul]

dhuffjr

thirdeye,
I'm pretty sure I have been using the original the yellow bottle looks right. Funky orange color. I keep saying I am going to cook something with it and don't! :>) I need to pick up some while I am down in NC for my next batch of sauce. I don't recall seeing but one type in the stores though.[p]Dennis