Theres a lot of shit talking in the comments about what is real ENC sauce for pulled pork. I can never remember the correct amount of ingredients. Barbecue products - rubs and sauces as well as other BBQ related items. Besides, you forgot one of the most important aspects of whole-hog pit-cooked 'cue: the Jack Daniels that slowly soaks into the cookers during an overnight cook!Posted Thu, Dec 3 2015 4:02PM, Mopping sauce versus BBQ sauce p3orion is right about the bourbon being passed around overnight. 1 Serving : 330: Baked Beans with Brisket. Join for free! Cook macaroni al dente and drain. Since then, I have tried sauces from many different places in the U.S. but my favorite still is vinegar based sauce and my favorite place to get a BBQ sandwich from is Parker's BBQ (Wilson and Greenville). All-natural chicken breast, filleted by hand and served on a bun. The other sides and styles are endless. Eastern NC is a no ketchup land BUT this is good sauce - kinda reminds me of Peter's Beach Barbecue Sauce. Cover and cook low 8 to 12 hours, until tender. It is all good. After reading through ALL of the comments here I've decided to add a little garlic and possibly a bit of sugar but that's it.Thanks for all the comments! Like what's on your plate at the end of playing with all the sauces on the table at Famous Dave's. Thank you for sharing your recipe. Brush Fire Barbeque Sauce. But Josh's fixings really got me hooked. but he grew up in fayetteville nc. I make a thicker sauce for my grill, the thin for a long cooked smoked something.Posted Mon, Jul 16 2012 3:49PM, James I put a pork butt in the smoker an hour ago and thought I would find a NC style sauce to go with it. The meat is chapped or pulled and carries plenty of flavor without the sugary, tomato based thick glazes that most have to use because the meat was cooked incorrectly in the first place.Posted Thu, Dec 3 2015 1:07PM, p3orion That's true if you want whole-hog barbecue, but some of us prefer the premium cuts like butts and picnics (and also prefer ending up with less than 50 or 60 pounds of the finished product.) What's set a few people off is Josh's apparent blasphemy in calling a very good sauce that happens to include a tiny bit of ketchup an "eastern NC sauce." Anyway, this sauce is the best as is. I followed the recipe that you gave and it is super yummy. But, there is nothing like a Carolina vinegar based sauce. Sorry!Posted Sun, May 18 2014 2:44PM, protomeat This recipe is pretty much exactly a Piedmont or Lexington style North Carolina barbecue finishing sauce. Sit me down at any table in any region in this county where the pork is smoked, pulled and enjoyed and I'll try any of your local sauces to compliment it. Many thanks, Maggie.Wishing you a very happy, healthy and peaceful 2013 with lots of love, laughter and delicious food.Posted Thu, Jan 3 2013 10:02AM, Maggie PS For the red pepper flakes, I have used chillie flakes, hopes thats OK!!!!!! Enjoy!Posted Fri, Jul 3 2020 10:41PM, steve After all is said and done, the best damn sause was served to me just outside of Durham at "Turnages." I was in Moscow at the time & my shock of running into a fellow American was confused with Texas arrogance. Josh's version of Carlolina vinegar sauce, whether it be Eastern, Northern, Western, Southern or his own NY style is truely awesome. This one sounds better than clear stuff to me.

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