Best 12 North Carolina Barbecue Recipes

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When considering barbecue, North Carolina reigns supreme with its distinctive and flavorful offerings. Whether you prefer the tangy vinegar-based sauce of the eastern region or the smoky, tomato-based sauce of the western part of the state, North Carolina barbecue has something for every palate. From succulent pulled pork to smoky ribs and tender chicken, the variety of dishes and cooking methods will satisfy any barbecue enthusiast. Join us as we explore the best North Carolina barbecue recipes, providing you with mouthwatering options that will transport you to the heart of barbecue country.

Let's cook with our recipes!

NORTH CAROLINA PULLED-PORK BARBECUE



North Carolina Pulled-Pork Barbecue image

This classic pulled pork is the ultimate holiday weekend grilling project.

Provided by Ruth Cousineau

Categories     Backyard BBQ     Summer     Grill     Grill/Barbecue     Gourmet     Graduation

Yield Makes 8 servings

Number Of Ingredients 4

3 1/2 cups cider vinegar (20 fluid ounces)
1 1/2 tablespoons sugar
1 1/2 tablespoons hot red-pepper flakes
1 (8- to 10-pound) bone-in pork shoulder roast (preferably butt end) with skin

Steps:

  • Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
  • While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
  • Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
  • When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
  • Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
  • Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
  • When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
  • Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.

NORTH CAROLINA EASY CHOPPED BARBECUE



North Carolina Easy Chopped Barbecue image

Provided by Food Network

Categories     main-dish

Time 8h1m

Yield 6 servings

Number Of Ingredients 10

7 pound pork shoulder, bone in
1 pint Al's barbecue sauce, recipe follows
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
22 ounces light brown sugar
1/4 cup garlic powder
1/4 cup salt
1/2 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Steps:

  • Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
  • Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
  • Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
  • Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
  • Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE



Eastern North Carolina-Style Barbecue Sauce image

Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his pulled pork.

Provided by Sam Sifton

Categories     condiments, dips and spreads, sauces and gravies

Time 10m

Yield About 1 cup

Number Of Ingredients 6

1/2 cup white vinegar
1/2 cup cider vinegar
1/2 tablespoon sugar
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon Tabasco sauce
Salt and freshly cracked black pepper to taste

Steps:

  • Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 4 grams

EASTERN NORTH CAROLINA BARBECUE SAUCE WITH A WEST COAST TWIST



Eastern North Carolina Barbecue Sauce with a West Coast Twist image

I'm not sure if using honey instead of sugar really qualifies as a 'West Coast twist,' but it does ensure that people from North Carolina can't attack me for this Eastern North Carolina-style barbecue sauce not being authentic. Anyway, while this isn't exactly what you might find in the Tar Heel State, it was fantastic on pulled pork.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 6

1 tablespoon honey, or other sweetener to taste
1 tablespoon ground black pepper
1 tablespoon hot red pepper flakes
¾ teaspoon kosher salt
½ cup apple cider vinegar
½ cup white distilled vinegar

Steps:

  • Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.

Nutrition Facts : Calories 17 calories, Carbohydrate 3.5 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 181.5 mg, Sugar 2.3 g

NORTH CAROLINA-STYLE PULLED PORK BARBECUE



North Carolina-Style Pulled Pork Barbecue image

Provided by Alex Witchel

Categories     dinner, main course

Time 4h30m

Number Of Ingredients 4

5 to 6 cups barbecue sauce
2 tablespoons olive oil
4 pounds pork butt
8 soft rolls or slices of white bread

Steps:

  • Prepare the barbecue sauce the day before cooking the meat.
  • Preheat the oven to 275 degrees.
  • In a large (6- to 8- quart) ovenproof casserole or flameproof roasting pan, heat oil over medium-high heat. Add meat, and brown on all sides, about 8 minutes a side. Remove meat and wipe out casserole.
  • Place a rack in the bottom of the casserole. Put the meat on the rack, and cover with 2 1/2 cups barbecue sauce. Cover and cook for about 4 hours, basting occasionally, until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees. Remove from oven, and set aside to cool.
  • Gently heat remaining barbecue sauce. When meat is cool enough to handle, trim and discard fat. Shred meat coarsely by hand, or pull it with two forks. Put shredded meat in a large bowl, and toss with warmed sauce. Serve on rolls or slices of white bread, with coleslaw and bread-and-butter pickles on the side.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 12 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 4 grams, Sodium 838 milligrams, Sugar 24 grams, TransFat 0 grams

GRANDMA'S NORTH CAROLINA PORK BARBECUE



Grandma's North Carolina Pork Barbecue image

This pork roast is so good and tender. What really makes this pork roast recipe different is the homemade sauce. It's tangy and sweet with a little bit of spice. The meat soaks up all the sauce after being cut up and infuses the flavor. This was great on a bun with a side of coleslaw, but the meat is so good it can be eaten...

Provided by Barbara Gabriel

Categories     Pork

Time 6h15m

Number Of Ingredients 11

4-5 lb pork roast
1 large chopped onion
1 1/2 c water
1/2 c catsup
1 c apple cider vinegar
1/2 c Worcestershire sauce
2 Tbsp mustard
4 Tbsp brown sugar
1 tsp salt
1/4 tsp red pepper
1/4 tsp black pepper

Steps:

  • 1. Place roast in roasting pan. Combine remaining ingredients. Stir well and pour over roast.
  • 2. Cover and bake for 5-6 hours at 325 degrees.
  • 3. After cooking time remove meat and chop with knife and fork.
  • 4. Return to meat to sauce, discarding bone and fat. Serve on buns.
  • 5. Roast can also be cooked in a slow cooker on Med-High setting for 3-4 hours, check for tenderness and turn roast halfway through cooking time. When done remove meat and chop with kinife and fork. Return to meat sauce, discard bone and fat. Serve on buns.

WESTERN NORTH CAROLINA VINEGAR BARBECUE SAUCE



Western North Carolina Vinegar Barbecue Sauce image

I was searching for a western NC bbq sauce for some beef for my husband and there were none on here so I am posting this one. There are disputes about how western versus eastern NC bbq sauces are made. Some say no tomato based and some say add that ketchup! I don't really know, but this is good! Transfer some of the sauce to a plastic squeeze bottle for serving, and keep the rest in a glass quart jar in the refrigerator. I don't eat meat but love to dunk my toast in this. It's also good over grilled vegetables! I borrowed this from Allrecipes, submitted by Ogreugly.

Provided by Sharon123

Categories     Sauces

Time 50m

Yield 32 serving(s)

Number Of Ingredients 11

4 cups cider vinegar
1 cup brown sugar
1 1/3 cups ketchup
1/4 cup butter
2 tablespoons hot pepper sauce, to taste (Texas Pete is good or Tabasco)
2 tablespoons fresh lemon juice (optional)
2 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons mustard powder
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
  • Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
  • Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
  • Strain the sauce through a sieve to remove the red pepper flakes.
  • Store the sauce in the refrigerator.
  • Bring to room temperature before serving.
  • To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!

LEXINGTON NORTH CAROLINA STYLE BARBECUE SAUCE



Lexington North Carolina Style Barbecue Sauce image

I love good Carolina style barbecue, but I can never make up my mind which sauce I like best, so usually I leave the meat unseasoned and make one of everything!

Provided by Amy H.

Categories     Other Snacks

Time 5m

Number Of Ingredients 8

1 c white vinegar
1/2 c ketchup
1/4 c apple juice
1 tsp hot sauce
3 Tbsp brown sugar
1/2 tsp salt
1 tsp cayenne pepper
1/2 tsp black pepper

Steps:

  • 1. Pour all ingredients into a quart size glass jar and shake together to combine flavors. Store in the refrigerator for a minimum of overnight before serving and up to two weeks.

NORTH CAROLINA BARBECUE SANDWICH SAUCE



North Carolina Barbecue Sandwich Sauce image

Here's a quick sauce for left over roasted pork-you can use beef if you prefer. Serve on toasted onion buns.

Provided by Diana Adcock

Categories     Sauces

Time 50m

Yield 2 2/3 cups

Number Of Ingredients 7

1/4 cup unsalted butter
6 tablespoons minced onions
1 1/3 cups cider vinegar
1 1/3 cups ketchup
1 cup packed brown sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper

Steps:

  • Melt the butter in a large, heavy saucepan over medium high heat.
  • Add the onion and saute 3 minutes.
  • Add the remaining ingredients and bring to a boil, stirring frequently.
  • Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
  • Season with salt and pepper.
  • Serve with sliced or chopped pork roast or roast beef.

EASTERN NORTH CAROLINA BASIC BARBECUE SAUCE



Eastern North Carolina Basic Barbecue Sauce image

In eastern NC barbecue is served at ALL outdoor events from reunions of all types to political gatherings or church suppers. This sauce, courtesy the NC Pork Producers As'sn. is a basic sauce and can be varied to suit your own tastes. The sauce is NOT cooked before use!

Provided by Dan-Amer 1

Categories     Sauces

Time 15m

Yield 2 quarts

Number Of Ingredients 4

2 quarts apple cider vinegar
2 ounces crushed hot red peppers
2 tablespoons salt
1 tablespoon black pepper

Steps:

  • Mix all ingredients well. Use to baste pig while barbecuing and to season chopped barbecue with. You can store this in an airtight container without refrigeration for several days.

Nutrition Facts : Calories 220.3, Fat 0.2, Sodium 7028.2, Carbohydrate 13.5, Fiber 1.3, Sugar 5.4, Protein 0.9

BARBECUE SAUCE (WESTERN NORTH CAROLINA STYLE)



BARBECUE SAUCE (WESTERN NORTH CAROLINA STYLE) image

Categories     Sauce     Pork     Backyard BBQ     Boil

Yield 1 Quart

Number Of Ingredients 12

3 Cup Apple Cider Vinegar
1 Cup Honey
1 Cup Ketchup
1/4 Cup Whole Garlic Cloves
1 Onion, Quartered
1 Tablespoon Fresh Cracked Black Pepper
1 Tablespoon Worcestershire sauce
1 Tablespoon Liquid Smoke
1 Tablespoon Salt
1 Tablespoon Coriander Seed
1 Tablespoon Dill Seeds
1 Teaspoon Cayenne Pepper

Steps:

  • 1. Combine all ingredients except honey in a sauce pan. Stir with a wire whip. 2. Bring to a boil over medium high heat. Cook covered at a slow boil for 30 minutes, stirring occasionally. 3. Reduce heat to low. Add Honey and simmer another 15 minutes uncovered, stirring occasionally. Do not boil once the honey has been added (sugar crystalizes at high temperature). 4. Strain the mixture into heat-safe container and cool to room temperature. Serve with pulled pork, beans, slaw & hush puppies. This is a restaurant-style recipe scaled for home use.

NORTH CAROLINA BARBECUE



North Carolina Barbecue image

I am a recent transplant to the South, and while in NC, I decided I might as well learn to be southern and try NC pork barbeque. I fell in love! Serve this on buns with some coleslaw and sweet tea and you are a true NC native! I found this recipe on the web after searching for one that was easy to do! Hope you enjoy as much as we do.

Provided by merrilife

Categories     Lunch/Snacks

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs fresh pork shoulder
ground red pepper
crushed red pepper flakes
1 1/2 cups vinegar
salt

Steps:

  • Rinse meat and pat dry.
  • Sprinkle meat with ground red pepper (I use lots!).
  • Place in crock pot on low for 8-10 hours.
  • Place meat under broiler for 5-7 minutes for a crusty top.
  • Shred meat with fork and a knife and slowly add vinegar and red pepper flakes.
  • Add salt to taste (I usually add a little black pepper as well).
  • Keep warm until time to serve.

Tips:

  • Choose the Right Cut of Meat: Brisket, pork shoulder, and ribs are popular choices for North Carolina barbecue. Brisket is known for its rich flavor and marbling, while pork shoulder is more affordable and has a good balance of meat and fat. Ribs are a classic choice that's perfect for finger-food.
  • Use a Good Rub: The rub is what gives North Carolina barbecue its signature flavor. Combine spices like paprika, brown sugar, garlic powder, onion powder, and chili powder to create a flavorful rub that will enhance the taste of the meat.
  • Cook Low and Slow: North Carolina barbecue is traditionally cooked low and slow over indirect heat. This allows the meat to tenderize and develop a smoky flavor. Aim for a cooking temperature of around 225-250°F (107-121°C) and cook until the meat reaches an internal temperature of 195-205°F (91-96°C).
  • Use Vinegar-Based Sauce: North Carolina barbecue sauce is typically vinegar-based, with a tangy and slightly sweet flavor. Combine vinegar, brown sugar, ketchup, mustard, and spices to create a delicious sauce that will complement the smoky flavor of the meat.
  • Serve with Traditional Sides: North Carolina barbecue is often served with traditional sides like coleslaw, baked beans, and potato salad. These sides add a refreshing and flavorful contrast to the smoky and savory barbecue.

Conclusion:

North Carolina barbecue is a unique and flavorful regional cuisine that has gained popularity across the United States. With its smoky flavor, tangy vinegar-based sauce, and traditional sides, North Carolina barbecue is a must-try for any barbecue enthusiast. Whether you're a seasoned pitmaster or a home cook looking to explore new culinary experiences, the recipes provided in this article will guide you in creating authentic and delicious North Carolina barbecue that will impress your friends and family.

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