Friday, April 20, 2012

Bar-B-Que Sauce (Carolina Style)

To accompany my post on pulled pork, this is my recipe for Bar-B-Que Sauce, specifically a Carolina style sauce; this is a vinegar heavy sauce, but it is a bit of a mix of eastern and western Carolina styles, in that it does have ketchup (western) but is still mostly vinegar (eastern).  I like it a great deal, and quite honestly it turned out better than I expected.  I don't know how this would do with brisket or ribs, but I suspect it would be fine; regardless, it is great with pulled pork, especially for making pulled pork sandwiches, which are my favorite.

Carolina Style Bar-B-Que Sauce
3 Cups Apple Cider Vinegar
¾ Cup of Brown Sugar (dark)
Sea Salt (to taste)
Black Pepper (to taste)
Cayenne Powder (to taste)
Garlic Powder (to taste)
½ Cup of Ketchup (app.)
Heaping teaspoon of Crushed Red Chili Flakes
Several tablespoons of Honey (to taste)

Heat vinegar over medium heat until warm, then stir in the brown sugar until dissolved.   Stir in some honey until dissolved, then add the seasonings.  Stir in app. half of the ketchup, and stir in until dissolved.  Slowly add more until taste is how you want.

Start this recipe app. 20 minutes before the meat it will go on is done.  After pulling the meat bones out, add to the saucepan and continue to simmer for app. 20 more minutes.  It should have lost app. 25-30% of its volume by the time it is done and be noticeably thicker, but still soupy.


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