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Carolina Sauce

post #1 of 6
Thread Starter 

I have been reading here quite abit about "Carolina Sauce" and its use on finishing a pork butt. When I google it, some say it is a mustard and vinegar based sauce and others mention a catsup based sauce.....quite a difference. So, just what IS this famous sauce anyway. If it makes a regional difference, I live in northern New York state.

 

Thanks

 

Pete

post #2 of 6
Just like there are 2 Carolinas, there are 2 types of Carolina sauces. Eastern Carolina tend to be more mustard based, while areas west tend to be more ketchup based. I use both depending on the mood
post #3 of 6

Eastern Carolina sauce is vinegar based, Western Carolina sauce has tomato in it.  South Carolina is the home of mustard based sauce.  My guess is that you have heard most about the Eastern vinegar based sauce.  It's real easy, vinegar, hot pepper, salt, and black pepper are the basics. Some add a little sugar.  Plenty of good recipes on the internet.

post #4 of 6

correct coast........somewhere in the middle are some other variations, but that pretty much nailed it......

 

Rick

post #5 of 6

Here's the best way to look at Carolina sauces. Look at the Eastern side of the state as vinegary with smacks of black pepper and red pepper flakes. And look at the VERY west of the state as sweet as sugar with lots of ketchup and hints of molasses. As you draw your finger from east to west slowly drop the amount of vinegar and add back with ketchup and sugar. If your finger dips below the state line switch out the word ketchup for the word mustard. Thumbs Up

post #6 of 6

Yep, I have picked up from a many of the Cotton mills down in NC and it never failed, there was a pork sandwich shop on one side of all of those big mills.  And all did the Apple Cider Vinegar, crushed red peppers,Brown Sugar, butter Salt cayenne Pepper and Black pepper BBQ Sauce and all I can say is, those sandwiches with pulled pork & coleslaw on steamed bun, where beyond delicious.  I have not been down there for about 17 or 18 years now, and I sure do miss those places.

 

Combine the following ingredients in a medium size saucepan. Using medium heat bring ingredients to a slight boil and thereafter continue boiling for 5 or 6 minutes. Stir constantly until it begins to thicken.

    1 cup apple cider vinegar
    1/2 cup packed light brown sugar
    2 tbls real butter
    1 tsp salt
    1/8 tsp cayenne pepper
    1 tsp fresh crushed black pepper

Use in the last 30 minutes as the temperature in the pit begins to diminish (below 170 degrees) . The brown sugar will have the tendency to make this sauce (tomato based sauces will do the same) char/blacken if used while the pit is still quite hot.

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