Yield 32 Number Of Ingredients 7 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.
Time 40m Yield about 1 quart Number Of Ingredients 9 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.
Time 25m Yield 1-2/3 cups. Number Of Ingredients 8 Steps:
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended.
Time 10h50m Yield 6 large servings Number Of Ingredients 8 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.
Time 1h10m Yield 1 cup Number Of Ingredients 7 Steps:
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer slowly, uncovered for an hour. Strain to remove peppercorns if desired. Serve on pulled pork with coleslaw, on a plate or on a bun.
Time 5m Yield 1 cup. Number Of Ingredients 6 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.
Time 18m Yield 1 Gallon Sauce Number Of Ingredients 5 Steps:
Mix black pepper, salt, cayenne pepper and mustard powder. Add dry mix to 1 gallon of apple cider vinegar in a pot on stove. Heat on medium whisking occasionally. Cook about 10-15 minutes, reducing heat as necessary to keep below a simmer. You just want to heat it enough to help release the flavor of the spices in the vinegar. Sauce is excellent on pork barbecue or barbecue chicken. Shake well before using.
Yield Yields 1 cup Number Of Ingredients 9 Steps:
Melt butter in a saucepan over medium heat. Add tomato paste, brown sugar, salt, pepper, cayenne, and vinegar to pot, raise heat, and boil, whisking constantly, until sugar and salt dissolve, 1 minute. Remove from heat; whisk in lemon juice and hot sauce. Serve warm.
More about “north carolina bbq sauce recipes”
Time 9h10m Yield 10 Number Of Ingredients 9 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.
