North Carolina BBQ Sauce

North Carolina bbq sauce is a mixture of red pepper flakes and vinegar, unlike most store bought barbecue sauces which are usually are Kansas City style, a sweet red ketchup based sauce. In North Carolina the favorite meat is pork, this sauce goes perfect with any pulled pork recipe. A very easy and quick sauce to prepare, it can easily be made as the meat is cooking. This Barbecue is very versatile, going well with pork, beef, lamb, chicken, duck and even seafood.

You can experiment making your own homemade barbecue sauce recipe, the following recipe although popular in their regions are not for everyone. Try tweaking the ingredients by adjusting the sugar, spices, vinegar etc. until you can find a flavor that is just right for you.

Ingredients (makes 2 1/2 cups)

3/4 cup cold water

2 tablespoons sugar, or to taste

1 tablespoon hot pepper flakes

1 1/2 cups cider vinegar

1 small onion, thinly sliced

1/2 teaspoon ground black pepper

1 1/2 tablespoons kosher salt

Instructions
North Carolina BBQ Sauce

Combine all the ingredients in a bowl, stirring until the salt and sugar are dissolved, add more salt if needed. Serve this sauce with shredded pulled pork, makes enough for a 5 pound roast.

You can experiment making your own homemade recipe, the following recipes although popular in their regions are not for everyone. Try tweaking the ingredients by adjusting the sugar, spices, vinegar etc. until you can find a flavor that is just right for you.

Check Out These Other Great Homemade BBQ Sauces

North Carolina BBQ Sauce	Jack Daniels BBQ Sauce	Kansas City BBQ Sauce	Texas Heat BBQ Sauce
Hot Memphis BBQ Sauce	Mild Memphis BBQ Sauce	Carolina BBQ Sauce

Homemade BBQ Sauce Recipe Tips

When serving North Carolina barbecue sauce, squirt from a squeeze bottle or spoon it over the meat.
When serving dipping sauces, place a single serving of sauce in a small bowl, providing one for each person.
Never dip cooked meat into a bowl of sauce.
Use fresh spices. You won't get the best North Carolina barbecue sauce using stale spices. Buy spices in small quantities and try to use them up in 6-8 months. Store spices in air tight containers, in a cool dry place.
Avoid plain aluminium and cast iron sauce pans. These materials tend to react adversely with lemon juice, vinegar, tomatoes and other acidic flavourings.

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