East Carolina BBQ Sauce
Description
For pulled pork I like a vinegar based sauce as opposed to traditional, thick barbecue sauce. This Carolina sauce is on the thin side and has a real TANG to it. If you feel the vinegar would be too strong for you, you can always cut it down by half, taste it and add accordingly.
I absolutely love this sauce squeezed on pulled pork and put between two pieces of white bread. Yum.
Ingredients
- 2 cups cider vinegar
- 2 tbsp molasses
- 1 tbsp dry ground mustard
- 1/2 tsp cayenne pepper
- 1 tbsp Worchestshire
- 1 cup brown sugar
- 4 tsp cornstarch
Instructions
In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar.
Bring to a boil.
Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute.
The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools).
If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.
Serve over pulled pork.
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