Eastern Carolina-Style Barbecue Sauce for Pulled Pork
This traditional Eastern Carolina BBQ sauce is a tangy, vinegary treat best served over pulled pork. Also known as a mop sauce, don't let its watery consistency fool you, it brings a depth of flavor to smoked meats that will bring you to your knees. Plus, it takes barely any time at all to make and keeps well.
Ingredients
- 1 cup apple cider vinegar
- ½ cup water
- ⅔ cup Vidalia onion (finely chopped)
- 1 clove garlic (minced)
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 1 teaspoon sugar
- 1 Bay leaf
- ½ teaspoon fresh thyme
- 2 teaspoons dry mustard
Instructions
- Combine all ingredients except the dry mustard and 4 tablespoons of water in a saucepan. Bring to a boil then turn down and simmer for 5 minutes.
- Mix the dry mustard and 4 tablespoons of water in a measuring cup and stir until dissolved. Add some of the hot vinegar sauce to the mustard mixture, then pour it into the saucepan and stir to combine. Pour it through a strainer and let it cool. Store in the refrigerator. It should be the consistency of water.
Barbara's Notes + Tips
- Try mixing this with shredded cabbage for some red slaw.
- You can make it spicier by adding a pinch of cayenne or a teaspoon of hot sauce.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 99mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg
