Carolina bbq sauce recipe. We love slathering it on pulled pork or grilled chicken. Cool to room temperature. Bring to a simmer over medium low heat and cook for about 20 minutes. 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.
In a small saucepan combine all ingredients. In a heavy non reactive saucepan stir together the mustard brown sugar vinegar and beer. Step 1 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. Simmer uncovered 15 20 minutes or until flavors are blended.
Bring to a boil and then reduce the heat to medium high. You wont be able to get enough of this barbecue sauce recipe. Bring to a boil. Place meat and onions in a 5 qt.
Let cool then add the black pepper. Bring to a boil. Remove the pork from the slow cooker and discard any bones. This north carolina bbq sauce recipe is tangy and full of flavor.
Shake occasionally and store for up to 2 months in the refrigerator. 14 teaspoon crushed red pepper flakes. Pour sauce into a jar or bottle. Remove excess fat from broth and shred meat.
Strain out the liquid and save 2 cups. Place pork shoulder bay leaf red pepper and water in large pot with lid. Take 3 cups of liquid and bring to boil. Season with chili powder and black white and cayenne peppers.
Pour the vinegar around the pork. Cut roast into quarters. Add shredded pork. 26 calories 0 fat 0 saturated fat 0 cholesterol 179mg sodium 6g carbohydrate 6g sugars 0 fiber 0 protein.
Let meat cool in broth. Mix brown sugar salt paprika and pepper. Do not boil or you will scorch the sugar and peppers. Cook covered on low 6 8 hours or until meat is tender.
Combine liquid with vinegar sugar ketchup worcestershire sauce and garlic. Cook on stove top at medium heat. Refrigerate for 1 to 2 days before using so that the flavors will blend. Cover and cook on low for 12 hours.
North carolina style vinegar barbecue sauce. Simmer covered 4 to 5 hours until meat is tender. For best results refrigerate one day before serving. Whisk together until sugar and salt are completely dissolved.
Boil for 15 to 20 minutes and then remove from the heat. Bring to a boil then reduce the heat to medium low and simmer until the bacon renders its fat about 15 minutes.