Best 9 East Carolina Barbeque Sauce Recipes

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Venture into the culinary heart of North Carolina with our tantalizing East Carolina Barbecue Sauce recipes. Originating from the vibrant city of Greenville, this distinctive sauce boasts a rich history and a flavor profile that sets it apart. Unlike its Western Carolina counterpart, East Carolina Barbecue Sauce steers clear of tomatoes, relying instead on a harmonious blend of vinegar, pepper, and spices to create a tangy, peppery, and slightly sweet sauce that complements pork barbecue perfectly.

This collection of recipes offers a range of variations to suit every taste. From the classic vinegar-based sauce to the more complex sauce with a hint of molasses, each recipe provides step-by-step instructions, cooking tips, and ingredient suggestions to ensure a successful culinary journey. Whether you're a seasoned barbecue enthusiast or a novice cook eager to explore new flavors, these recipes will guide you in crafting an authentic East Carolina Barbecue Sauce that will elevate your next barbecue gathering.

Let's cook with our recipes!

VINEGAR BASED CAROLINA BBQ SAUCE RECIPE



Vinegar Based Carolina BBQ Sauce Recipe image

This simple-to-make tasty vinegar-based Carolina-Style BBQ Sauce has the perfect combination of tangy, sweet, and spicy for your BBQ.

Provided by Chef Billy Parisi

Categories     sauce

Number Of Ingredients 9

3 cups of apple cider vinegar
¼ cup packed light brown sugar
2 teaspoons salt
2 teaspoons garlic granules
2 teaspoons onion granules
½ teaspoon black pepper
1 tablespoon red pepper flakes
1 teaspoon hot sauce
1/3 cup of ketchup

Steps:

  • Add the vinegar, brown sugar, and salt to a medium-size pot and bring to a boil.
  • Add in all the other ingredients and simmer on low heat for 15 minutes.
  • Cool and serve.

Nutrition Facts : Calories 127 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1418 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving

EAST CAROLINA BBQ SAUCE



East Carolina BBQ Sauce image

On a recent trip to the East Coast, I discovered this bold, spicy Carolina BBQ sauce. I'm not a huge fan of the thick and sugary sauces you typically see, so this recipe really intrigued me. It was served with pulled pork, but I've tried it on chicken and it works beautifully. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 5m

Yield 1 cup.

Number Of Ingredients 6

1 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons coarsely ground pepper
2 to 3 teaspoons hot pepper sauce
1 teaspoon salt
1/2 to 1 teaspoon crushed red pepper flakes

Steps:

  • Combine all ingredients in a jar or shaker. Seal and shake until sugar has completely dissolved. Use or store at room-temperature for up to 2 weeks.

Nutrition Facts : Calories 15 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

EASTERN NORTH CAROLINA VINEGAR-AND-PEPPER BARBECUE SAUCE RECIPE



Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce Recipe image

One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.

Provided by Daniel Gritzer

Categories     Condiments and Sauces     Sauce

Number Of Ingredients 7

2 cups (480ml) apple cider vinegar
2 tablespoons (15g) coarsely ground black pepper
1 1/2 tablespoons (20g) packed dark or light brown sugar
2 teaspoons (8g) Diamond Crystal kosher salt
2 teaspoons (10ml) hot sauce, such as Texas Pete
1 teaspoon red pepper flakes
1 tablespoon (15ml) ketchup (optional)

Steps:

  • In a small bowl or squeeze bottle, combine vinegar, pepper, sugar, salt, hot sauce, red pepper flakes, and ketchup (if using). Stir or shake well until sugar and salt are dissolved. Taste and adjust seasonings as desired. Dilute with a small amount of water, if desired. Use immediately as needed, or store at room temperature for up to 2 weeks.

Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 210 mg, Sugar 1 g, Fat 0 g, ServingSize Makes about 2 cups (480ml), UnsaturatedFat 0 g

EASTERN NORTH CAROLINA BARBEQUE SAUCE



Eastern North Carolina Barbeque Sauce image

This piquant and spicy vinegar-based sauce, popular in Eastern North Carolina, is not for lightweights! It's great for all meats, but best on pork.

Provided by Lori

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 3h10m

Yield 64

Number Of Ingredients 6

2 quarts cider vinegar
¼ cup salt
2 tablespoons cayenne pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce

Steps:

  • In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

Nutrition Facts : Calories 16.8 calories, Carbohydrate 2.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 8.1 mg, Sugar 2.4 g

EAST CAROLINA VINEGAR BBQ SAUCE RECIPE



East Carolina Vinegar BBQ Sauce Recipe image

Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it penetrates deep.

Provided by Kris Coppieters

Categories     Sauces and Condiments

Number Of Ingredients 6

1 1/2 cups of distilled vinegar
1 teaspoon hot sauce
2 tablespoons sugar ((white, light brown, or dark brown))
1 tablespoon salt
2 teaspoons crushed red pepper
2 teaspoons finely ground black pepper

Steps:

  • Prep. Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
  • Use. You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas, it is usually used as both a mop and a finishing sauce.
  • To use it as both a mop and finishing sauce, warm it, pour a few ounces (~89mL) into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

ED MITCHELL'S EASTERN CAROLINA BARBECUE SAUCE



Ed Mitchell's Eastern Carolina Barbecue Sauce image

Provided by Food Network

Categories     condiment

Yield Serves 12+

Number Of Ingredients 7

1 1/2 gallons cider vinegar
2 tablespoons salt
5 tablespoons crushed red pepper flakes
1 1/2 tablespoon black pepper
3 tablespoons sugar
2 cups water
2 cups Texas Pete hot sauce

Steps:

  • Combine ingredients in a container. Add to chopped barbecue to taste.

EASTERN NORTH CAROLINA BARBECUE



Eastern North Carolina Barbecue image

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 6 large servings

Number Of Ingredients 8

1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
Kosher salt
Barbecue Sauce, recipe follows
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Steps:

  • Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
  • Preheat the oven to 225 degrees F.
  • Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
  • In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

WILSON'S BARBECUE AWARD-WINNING EASTERN CAROLINA VINEGAR SAUCE



Wilson's Barbecue Award-Winning Eastern Carolina Vinegar Sauce image

From Diners, Drive-ins, and Dives cookbook. Courtesy of Ed Wilson, owner of Wilson's Barbeque, Fairfield, Conn.

Provided by mightyro_cooking4u

Categories     Sauces

Time 35m

Yield 3 cups

Number Of Ingredients 8

2 cups cider vinegar
1/2 cup water
1 tablespoon red chili pepper flakes
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper, freshly ground
1 cup ketchup

Steps:

  • Whisk the vinegar, water, chile flakes, sugar, Worcestershire sauce, salt , pepper, and ketchup in a medium saucepan over low heat. Simmer the sauce for 30 minutes.

Nutrition Facts : Calories 156.2, Fat 0.7, SaturatedFat 0.1, Sodium 1844.5, Carbohydrate 32.6, Fiber 1.5, Sugar 27.7, Protein 1.9

EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE



Eastern North Carolina-Style Barbecue Sauce image

Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.

Provided by Sam Sifton

Categories     condiments, dips and spreads, sauces and gravies

Time 10m

Yield About 1 cup

Number Of Ingredients 6

1/2 cup white vinegar
1/2 cup cider vinegar
1/2 tablespoon sugar
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste

Steps:

  • Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams

Tips:

  • Choose the right vinegar: Apple cider vinegar is the traditional choice for Eastern Carolina barbecue sauce, but you can also use white vinegar or even red wine vinegar. Just be sure to use a vinegar that has a good balance of acidity and sweetness.
  • Use a variety of spices: Eastern Carolina barbecue sauce is typically made with a combination of spices, including red pepper flakes, paprika, garlic powder, onion powder, and celery seed. You can also add other spices to your taste, such as cumin, oregano, or thyme.
  • Don't be afraid to experiment: There is no one right way to make Eastern Carolina barbecue sauce. Feel free to experiment with different ingredients and ratios until you find a sauce that you love.
  • Let the sauce simmer: The longer you simmer the sauce, the more time the flavors will have to develop. Aim to simmer the sauce for at least 30 minutes, or even longer if you have the time.
  • Use the sauce on your favorite foods: Eastern Carolina barbecue sauce is great on pork, chicken, beef, and even fish. You can also use it as a dipping sauce for chicken nuggets, fries, or onion rings.

Conclusion:

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

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