Whether you're a seasoned grill master or just starting out, a mouthwatering North Carolina barbecue sandwich is a must-try dish. The secret to this classic comfort food lies in the sauce, a lip-smacking concoction that blends the perfect balance of tangy, sweet, and smoky flavors. So, if you're craving a taste of authentic North Carolina barbecue, get ready to explore the world of barbecue sauces and discover the recipe that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE
Provided by Food Network Kitchen
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.
NORTH CAROLINA-STYLE BBQ SAUCE
Blending two vinegars helps re-create the BBQ sauce we love from my mother's North Carolina roots. - Gloria McKinley, Lakeland, Florida
Provided by Taste of Home
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.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE
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
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 BBQ SAUCE
I have tried a lot of recipes of Eastern North Carolina BBQ Sauce. This is the closest to what you will find in any of the BBQ Restaurants here in North Carolina. It is on the hot side, so you may wish to adjust the cayenne pepper and Tabasco™ sauce for milder flavor.
Provided by RODEO3829
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
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.
Nutrition Facts : Calories 4.1 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Sodium 76 mg, Sugar 0.5 g
CAROLINA-STYLE PORK BBQ SANDWICHES
Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.
Provided by Kendra Bailey Morris
Categories Pork Sandwich Grill/Barbecue North Carolina
Yield Serves 10 to 12 (about 8 cups of meat)
Number Of Ingredients 24
Steps:
- Make the pork:
- Spray the inside of a slow cooker with cooking spray.
- Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
- Transfer the meat to a large bowl and shred it with two forks. Set aside.
- Make the sauce:
- Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
- Assemble the sandwiches:
- Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.
NORTH CAROLINA BARBECUE SAUCE
Make and share this North Carolina Barbecue Sauce recipe from Food.com.
Provided by jonmercer
Categories Sauces
Time 30m
Yield 20-40 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally.
- Spoon the piping hot sauce onto the prepared meat just prior to serving.
Nutrition Facts : Calories 144.1, Fat 0.7, SaturatedFat 0.1, Sodium 4977.4, Carbohydrate 34.2, Fiber 3.4, Sugar 27.5, Protein 2.1
NORTH CAROLINA BARBEQUE SAUCE
Two types of barbeque sauce are blended into a rich mixture that's great on any kind of meat. Make it up to a week in advance -- it tastes better the longer it sits.
Provided by JOY29
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, mix honey barbeque sauce, barbeque sauce, butter, brown sugar, Worcestershire sauce, salt, pepper and water as needed. Cook 10 minutes, or until butter is melted.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 58.5 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 1715 mg, Sugar 46.6 g
NORTH CAROLINA BARBECUE SANDWICH SAUCE
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
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.
CAROLINA BBQ SANDWICH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h15m
Yield 6 sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Sprinkle the Boston butt with the Cajun spice, 1 tablespoon salt and 1 teaspoon pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
- Remove the pork from the stock and let cool. Remove the fat from the stock and measure out 1 cup of the stock and cooked vegetable mixture. Let cool slightly, and then put in a blender. Add the mustard, hot sauce, white balsamic, brown sugar, cumin, paprika and some salt and pepper and puree until smooth. Taste the sauce and add more salt and pepper if needed.
- Shred the pork with two forks. In a saucepot over medium-low heat, add the pulled pork and toss with the sauce to coat, stirring throughout. Warm, stirring, until hot, about 15 minutes.
- To assemble the sandwiches: Stack the bottom brioche buns with some sauced pork and top with the coleslaw followed by the bun tops.
Tips:
- Choose the Right Cut of Meat: Pork shoulder, also known as pork butt or Boston butt, is a flavorful and affordable cut that is perfect for pulled pork barbecue sandwiches.
- Use a Quality Rub: A good rub will add flavor and moisture to the pork. Experiment with different combinations of spices to find your favorite.
- Cook the Pork Low and Slow: The key to tender and juicy pulled pork is to cook it low and slow. This can be done in a smoker, oven, or slow cooker.
- Make a Tangy Barbecue Sauce: A classic North Carolina barbecue sauce is made with a vinegar base and flavored with brown sugar, ketchup, and spices. You can also get creative and try different variations, such as adding fruit or hot peppers.
- Serve the Pulled Pork on a Soft Bun: A soft bun will help to soak up all the delicious juices from the pulled pork. You can also add your favorite toppings, such as coleslaw, pickles, and onions.
Conclusion:
North Carolina barbecue sandwiches are a delicious and iconic dish that is enjoyed by people of all ages. With its tender pulled pork, tangy barbecue sauce, and soft bun, it's no wonder why this sandwich is such a favorite. Whether you're a barbecue enthusiast or just looking for a great meal, you'll definitely want to give this recipe a try. So fire up the grill or smoker and get ready to enjoy some mouthwatering North Carolina barbecue sandwiches!
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