Best 2 Carolina Vinegar Barbecue Sauce Recipes

**Savor the Tangy Goodness: Carolina Vinegar Barbecue Sauce - A Culinary Journey Awaits**

In the realm of barbecue sauces, the Carolina Vinegar Barbecue Sauce stands out as a unique and flavorful creation, hailing from the vibrant state of North Carolina. This sauce is a symphony of tangy, sweet, and smoky flavors, crafted with a blend of vinegar, mustard, and spices, resulting in a perfect balance that tantalizes the taste buds. Its versatility extends beyond traditional barbecue, making it an ideal accompaniment to a variety of dishes, from pulled pork and chicken to ribs and even seafood.

**Explore a Trio of Delectable Carolina Vinegar Barbecue Sauce Recipes:**

1. **Classic Carolina Vinegar Barbecue Sauce:** Embark on a culinary adventure with this classic recipe, capturing the essence of authentic Carolina-style barbecue sauce. With its harmonious blend of vinegar, mustard, brown sugar, and spices, this sauce delivers a delightful balance of tang and sweetness.

2. **Sweet and Smoky Carolina Vinegar Barbecue Sauce:** Ignite your taste buds with this sweet and smoky variation, where a touch of molasses and smoked paprika add an extra layer of depth and complexity. The perfect companion for grilled meats, this sauce will leave you craving more.

3. **Spicy Carolina Vinegar Barbecue Sauce:** For those who love a bit of heat, this spicy rendition is sure to satisfy. With a generous addition of cayenne pepper and chili powder, this sauce brings a fiery kick that complements grilled chicken or ribs exceptionally well.

Prepare to embark on a culinary journey with these three Carolina Vinegar Barbecue Sauce recipes. Each sauce offers a distinct flavor profile, ensuring that you find the perfect match for your taste preferences. Whether you're a seasoned barbecue enthusiast or a novice cook, these recipes will guide you in creating a flavorful and memorable barbecue experience.

Let's cook with our recipes!

CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE

Carolina Chopped Pork Barbecue Sandwiches with Spicy Vinegar Sauce image

Provided by James Villas

Categories Sandwich Pork Vinegar Summer Grill/Barbecue Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

4 cups apple cider vinegar
1 cup ketchup
1/4 cup Worcestershire sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon dried crushed red pepper
2 teaspoons black pepper
1 10-pound bag charcoal briquettes
6 cups (about) hickory-wood chips, soaked in cold water 30 minutes, drained
2 untrimmed boneless pork shoulder halves (Boston butt; about 7 pounds)
12 hamburger buns, split

Steps:

Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.

WESTERN NORTH CAROLINA VINEGAR BARBECUE SAUCE

Western North Carolina Vinegar Barbecue Sauce image

I was searching for a western NC bbq sauce for some beef for my husband and there were none on here so I am posting this one. There are disputes about how western versus eastern NC bbq sauces are made. Some say no tomato based and some say add that ketchup! I don't really know, but this is good! Transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. I don't eat meat but love to dunk my toast in this. It's also good over grilled vegetables! I borrowed this from Allrecipes, submitted by Ogreugly.

Provided by Sharon123

Categories Sauces

Time 50m

Yield 32 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cider vinegar
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper sauce, to taste (Texas Pete is good or Tabasco)
2 tablespoons fresh lemon juice (optional)
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a sieve to remove the red pepper flakes.
Store the sauce in the refrigerator.
Bring to room temperature before serving.
To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!

Tips:

Use a good quality vinegar for the best flavor. Apple cider vinegar or white vinegar are classic choices, but you can also experiment with other types of vinegar, such as red wine vinegar or balsamic vinegar.
Add a little bit of brown sugar or molasses to the sauce for a richer, sweeter flavor.
You can also add other spices to the sauce, such as garlic powder, onion powder, or cayenne pepper, to taste.
Let the sauce simmer for a while to allow the flavors to meld together.
Serve the sauce on your favorite grilled or roasted meats, or use it as a dipping sauce for chicken nuggets or fries.

Conclusion:

Carolina vinegar barbecue sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new barbecue sauce to try, give this Carolina vinegar barbecue sauce a try. You won't be disappointed!