Eastern NC 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.

My family is from Eastern North Carolina (Smithfield N. C.) and this recipe is right on time. Sometimes we leave out the brown sugar and use beer for a different kick. You can have Eastern NC BBQ Sauce using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Eastern NC BBQ Sauce

It's 1 cup of cider vinegar.
You need 1/3 cup of water.
You need 1/2 tbs of molasses.
You need 1/2 tbs of corn syrup.
It's 1 of ⁄2 tbs Worcestershire sauce.
It's 1/4 tsp of red pepper flakes.
You need 1 of ⁄2 tsp kosher salt.

This mop sauce is used for roasting the pig for chopped BBQ. I use it when grilling chops ribs or a pork shoulder which I grilled a couple a days ago. Very good give it a try. There are lots of BBQ Sauce recipes out there, but I love the vinegar based NC sauce.

Eastern NC BBQ Sauce step by step

Put in bottle and shake to blend. Ready to use after about 3 days..
Probably doesn't need refrigeation but we keep it there..

It is very wet, and is great on pulled or chopped pork. We do not like it so much on chicken. It's on the thinner side, made mostly of cider vinegar that's seasoned with black pepper, red pepper flakes, and brown sugar. You know - that smoky pulled pork that's practically swimming in a spicy vinegar-based sauce that's tart enough to make you squint your eyes the second it hits your tongue. After spending the weekend in the Raleigh area of North Carolina, eating my way from Allen & Son to Ed Mitchell's The Pit, I'm proud to say that I'm a full-fledged North Carolina 'cue convert.