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Feb 2, 2005 08:19 AM

Homemade barbecue sauce for pulled pork?

  • w

I made a porkloin in the crockpot last night that came out a little bland, although very tender. I'm planning on shredding what's left (quite a bit) to make pulled pork, but I'd rather make my own sauce than just dump a jar of store bought in there. I like something tangy and tart, with a little heat. Anyone have a recipe?

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  1. r

    2 cups of cider vinegar
    2 tablespoons, crushed red pepper
    1 teaspoon salt
    1 teaspoon black pepper
    1 tablespoon brown sugar

    heat mixture to warm (do not boil); mix together with pork.

    6 Replies
    1. re: raleighfoodlover
      King of Northern Blvd.

      I like to add thinly sliced red onion to that exact recipe......

      1. re: raleighfoodlover

        RFL nails it; that is a very authentic Eastern NC barbecue sauce. You can increase the red pepper if you desire more heat, and be sure to use a good quality cider vinegar. If you can make it a day or two in advance and sit it out on the countertop in a Mason jar, more's the better.

        Dress pulled pork lightly with it, serve with creamy cole slaw.

        - er


        1. re: raleighfoodlover
          Cecil Hausenflauck

          what, no butter? i thought there was some fat in the sauce (seen some congealed stuff in the bottles of some of my favorite sauces)....

          1. re: raleighfoodlover

            crushed red pepper means the stuff with seeds and flakes, or is a
            powder an acceptable alternative?

            1. re: raleighfoodlover


              do you have a preferred brand of cider vinegar? is the ubiquitous Heinz acceptable?

              1. re: raleighfoodlover

                No butter. Yes, crushed red pepper has both the flakes and the seeds. As far as cider vinegar, we normally use White House (guess any would do, but we've used that for all of my 46 years, and I guess all of my dad's 69 years). Definitely NO Ketchup.

                This sauce is a basic eastern NC barbecue sauce and isn't likely to be found many places outside the state, much less anywhere west of say, Durham. To me, this is how God intended barbecue to be (although many others will beg to differ, I am sure)!

                For a good read, try to find the book:
                "North Carolina Barbecue, Flavored by Time" by Bob Garner. It was originally published in 1996, and gives a pretty detailed history about pork barbecue in North Carolina, as well as various recipes traditional to our state and it's barbecue.

              2. In the link is a full course treatment for an in-oven pulled pork. I made the sauce per the recipe EXCEPT to cut the red pepper in half for the wimpy folk. All agreed it was very good including the Tennesee native.