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re: "Finishing Sauce" on pulled pork
Posted on 10/26/17 at 7:10 am to NOLAGT
Posted on 10/26/17 at 7:10 am to NOLAGT
Sounds like a vinegar-based eastern NC style sauce. No red in those sauces. Vinegar and spice are the main themes. LINK
As you go west in NC, they may add a little ketchup or tomato sauce to it to make it pink, but vinegar is still the main component.
Lexington BBQ is a famous restaurant in NC outside of Charlotte. Here is a recipe for their sauce, which is similar to your recipe. Being in the west, they do add a little ketchup. LINK
As you go west in NC, they may add a little ketchup or tomato sauce to it to make it pink, but vinegar is still the main component.
Lexington BBQ is a famous restaurant in NC outside of Charlotte. Here is a recipe for their sauce, which is similar to your recipe. Being in the west, they do add a little ketchup. LINK
1
Posted on 10/26/17 at 10:14 am to Twenty 49
Thanks for all the feedback. I will try the one I posted on one of the butts and see how it comes out.
The other ill just stuff with garlic...and maybe put some of the drippings back in once I separate the fat. It usually kinda burns up on the bottom of the drip pan after smoking on the primo for 15 or so hrs tho.
The other ill just stuff with garlic...and maybe put some of the drippings back in once I separate the fat. It usually kinda burns up on the bottom of the drip pan after smoking on the primo for 15 or so hrs tho.
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