Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe produces a marinade, a "mop" (for basting the pork), and a sauce. It should have a sharp edge; if it's too sweet, add more vinegar. From June/July 1996 Fine Cooking

Ingredients Nutrition


  1. Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot.
  2. Over medium-low heat, cook for 30 min., stirring occasionally.
  3. The Garlic will darken, and the mixture will be very thick and fragrant.
  4. Add the tomato paste and tomatoes and cook for 15 min., sitrring frequently to break up tomatoes.
  5. Stir in the vinegar, water, and salt.
  6. The sauce should be thin. Simmer the sauce, uncovvered, for at least 2 hours and as long as 4 hours, stirring occasionally.
  7. Set aside half the sauce (or more, if neccesary) for marinating the pork.
  8. Let the remaining sauce cool; fish out any large pieces of garlic peel.
  9. Puree the sauce in a blender or food processor; some spices will still remain whole.
  10. The sauce should be rather watery and look similar to a brothy tomato soup.


Most Helpful

I love the slight bite this sauce gives to the meat. Instead of pork, I used pulled chicken. Tasted delicious. This took a lot of time which makes this a recipe we won't use often but will save for special occasions. Thanks for posting. Make for PAC, Spring 2008

QueenBee49444 May 24, 2008

Its an ok recipe but true Carolina Sauce is made with a cider vinegar.

NCIrishChef May 13, 2008

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