I was stationed at Lejeune for five years and fell in love with the BBQ sauce. Since I left I have always been let down with "real carolina bbq sauce" This was like going home, I ran mine through a blender and it turned out fantastic!
wonderfully easy to prepare and is perfect with the pulled pok. i wouldn't change a thing. except to add that there is no need to strain out the black peppers, they tended to remain at the bottom of the pan anyway.
As a sauce, this was just too much vinegar for us. I did add some to the pork roast in the crock pot, and it gave the meat a really nice flavor. It was just too much by itself. I ended up adding a lot more brown sugar to it to tone the acidity down. It was a nice change from traditional bbq, though. Thanks for sharing!
This is a review from an amature cook from Texas so take it for what it's worth. I used this sauce with pulled pork (both for basting and to put on it after cooking). As a baste it worked really well giving that perfect amount of spice and sweetness. I personally didn't like using it after the cooking process because it was too vinegary for my taste. My wife loved this recipe; but then again, she used to drink pickle juice. I followed the recipe precisely and tried a few variations. In one of them, I boiled fresh cubed apples with white vinegar and water instead of the cider. This made it a bit sweeter and worked very well with the pork but still retained an overly strong sour taste. Another time, I put a couple tablespoons of lard in my pan and carmelized the onions before adding the other ingredients. This was my favorite. The lard really seemed to tone down the acid. The other variation I used was to put all of the contents into a blender after cooking. Should have removed the peppercorns because it was HOT! Wife loved that one too.
Love this sauce! I've made it many times parring it up with Southeastern North Carolina Pulled Pork. Its always a hit at my house.
Aewsome! I am addicted to SE NC BBQ --- and I am from Chicago! I am sooo glad to have found a recipe!! Now I can stop spending $$ at Smithfields :-) Goes great with LOTS of Texas Pete! My husband puts cole slaw on his bbq, but I still say cole slaw is a side dish and not a condiment! Anybody know of a good hushpuppy recipe?? Maybe I'll still have to stop at Smithfields for those ;-)
Seems like this is something people either love or hate. It is not my favorite BBQ sauce type but my husband prefers it. I halved the recipe, and following instructions to simmer uncovered for an hour was a bad move for me. I had about 1/4 cup of liquid left. Next time I'll simmer it less time or put a lid on the pot. The end results was tasty enough (for those who like the vinegar base instead of tomato base) but I did hate how it made our apartment smell. We had to scrub the kitchen from top to bottom to wash away all that vinegar that evaporated into the air. Live and learn -- and try it again.
My dad is from Angier, NC and every summer when I was growing up, we traveled from Florida to visit our relatives in NC. I miss the NC barbeque so much and have even ordered some on-line, at great expense, to be shipped to Texas, where I now live. I never thought of making it myself, until I found this recipe. I have made this several times now, with the pulled pork recipe you posted, and it is the closest I can come to my childhood memory of that good NC barbeque. The last time I made it, I doubled the hot pepper flakes (we like it hot!), added onion powder instead of chopped onion, and added some of the drippings from the pork roast. My family and I absolutely love it!! Thank you Leta, for posting this recipe so that I can bring back memories and share them with my family.
I gave this a 3, it's not that it was bad.....I just feel like it is missing something. And had no spice to me at all....and I even added hot sauce to it! Probably won't make it again....and geesh did it ever stink up the house!