British BBQ Society Forums

Hi folks,
On a quest for knowledge, a few years ago I was in Raleigh Durham North Carolina and experienced the best pulled pork to date. As well as the deep bbq flavour I have memories of an extraordinary sauce that was served with it.

It was a sort of chilli vinegar, quite thin but a deep intense flavour and with the fatinees of the pork was top.

From this shabby and nondescript offering here, anyone any clue what I might have been served??


Cheers
Tiny

Carolina red sauce?

Yep, that sounds about right.

I like this:

Piedmont Barbecue Sauce

Yield: Makes About 2 1/2 Cups
Ingredients:
1 1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon red pepper flakes
Preparation:
Mix all ingredients thoroughly. Place in an airtight container and refrigerate for several days, allowing the flavors to blend. Shake before using.

For those on the comp circuit, this sauce is one of the three parts that make up my competition sauce