Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Washington DC & Baltimore >
Oct 19, 2009 07:45 AM

Eastern NC Vinegar Sauce for Pulled Pork in DC?

Any recommendations for a pulled pork Eastern NC-style vinegar sauce? My general stand-by for barbecue sauces is Sweet Baby Rays, which is generally so good I don't dare try to make homemade, but they don't have a vinegar sauce.

If there's a really good bottled sauce, I'll try that - although I'm thinking it shouldn't be hard to make...

Unfortunately I'm not a native North Carolinian...just fell in love with the pulled pork on a vacation once and got totally hooked! Right now I do the pork in a slow cooker. I know, I know. I can't fit a smoker on my teeny-tiny patio - that will have to wait for a yard.

I like Western NC style too, but am really after the Eastern variety.

Thanks! :)

  1. Click to Upload a photo (10 MB limit)
  1. It is easy to make and since learning I've not sought out any pre-made. I used a recipe from Steve Reichlen (sp?) as a base.

    However, I do have a couple of store boughts at home. One is from Lynchburg (Silver Pig) but I think I got the other one in this area. Let me check the name and get back to you.

    2 Replies
    1. re: Dennis S

      The other one I have that's store bought is Scott's from Goldsboro, NC, and I think I got it in NC actually - sorry.

    2. harris teeter sells sauce from scott's bbq in goldsboro, nc, arguably the epicenter of eastern-nc bbq.

      i'd say that's quite authentic enough.

      you can also make your own from white wine vinegar, apple cider vinegar, water, pepper flakes, and (secret ingredients)

      4 Replies
      1. re: kneelconqueso

        Thanks for the great tip -- I'm going to pick up some of that sauce tonite at H-T. I've never been to Scott's but I know it competes very well with Wilber's, which means it must be really good.

        I already have about 20 bottles of hot sauce in the fridge -- what's one more condiment?

        1. re: Bob W

          i lived a couple miles away from wilburs for a few years. my family ate at both wilburs and scotts. both are good. (i actually preferred mccall's as a kid because i could get fried shrimps as well)

          1. re: kneelconqueso

            I'll look for this the next time I'm at HT.

            Although it looks so stupidly simple to whip up - from your ingredient list and others I've run across - that I'll probably just do that. Thanks!

          2. As to the slow cooker: I have 2 smokers, but when I'm feeling especially lazy, I'll "marinate" the butt in liquid smoke (just sprinkle some on and let it sit over night) before seasoning up and putting in the oven @220 on a rack, it gives it more of a crisp bark than steaming in a slow cooker. Sauce: as opposed to buying, just make your own. Apple cider vin, brown sugar, salt and crushed red pepper to taste. For western I'll just throw about 1/2 ketchup to ving (more of a East Tenn method)

            2 Replies
            1. re: drlee_susquespine

              I'll second that sauce recipe. Adjust the proportions to your particular tastes. There's no reason to go bottled with Carolina Q sauce. Definitely add black pepper though.

              1. re: monkeyrotica

                If you're ever down that way, some of the cue joints have bottles of their home-brew sauce for sale. I continually kick myself for not picking up a bottle of sauce at Nunnery-Freeman in Henderson NC. They have a great, unusual sauce that straddles the east-west NC line.

            2. The original comment has been removed