True Southeastern North Carolina Bbq Sauce Recipes

Steps:

• Combine 2/3 cup yellow mustard, 1/2 cup brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons hot sauce in a small saucepan. Bring to a simmer over medium heat, whisking, until the sugar is dissolved, about 1 minute. Remove from the heat and stir in 3 tablespoons butter until melted; season with salt and pepper. Let cool.

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.

Steps:

• Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Steps:

• Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

Steps:

• Whisk together all ingredients until sugar and salt are dissolved.
• Pull pork into thin shreds and toss with half of the sauce. Save the remaining sauce to serve at the table for people who like a little more.
• Makes about 2 cups.

Steps:

• In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
• Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Steps:

• Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Steps:

• Mix all ingredients for the rub together until well blended.
• Rub on the pork roast.
• Allow to stand 30 minutes before cooking.
• Place pork roast in a baking pan, add about 1/4 cup water and cover tightly.
• Bake slowly (250 F- 300 F) for 4 to 5 hours, or until the meat is tender enough to"pull" with a fork.
• Shred the meat and then add 1/4 to 1/3 cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce.
• Stir through the meat until absorbed (you don't want sauce standing in the bottom of the dish, as it can become quite strong in flavor).
• Serve with hush puppies and coleslaw (I recommend Chia's Cole Slaw recipe#47606).
• If making pulled pork sandwiches, just put the pork on a hamburger bun, with some coleslaw that has been flavored with mustard.

Steps:

• sautee onions in butter until tender, about 5 minutes.
• Add spices and stir.
• Add all other ingredients.
• Bring to a soft boil, then turn down heat and simmer for 20 minutes.
• Serve warm or cool.

Steps:

• Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours.
• To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl.
• Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.

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.