Last month, Cowboy highlighted Western North Carolina style barbecue that specializes in wood-smoked pork shoulder served with tangy tomato and vinegar sauce. Now we’re heading east for our next stop of the spotlight series for a style of barbecue that differs significantly from the western region.
Eastern North Carolina barbecue is known for roasting a whole hog paired with a thin, spicy vinegar sauce. When added to the meat, the natural pork flavor is enhanced to create a juicer, flavorful meat. Try our recipe for eastern style barbecue sauce for the whole hog and let us know your preference – Eastern or Western North Carolina Barbecue?
Eastern North Carolina Barbecue Sauce
• 1 cup white vinegar
• 1 cup cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon red pepper flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• In a medium saucepan, combine vinegar, brown sugar, pepper, hot sauce, salt and pepper
• Whisk until sugar and salt have dissolved, then remove from heat
• Let sauce cool then pour into a glass jar or vinegar-style bottle
• Allow ingredients to sit for at least 12 hours to allow the flavors to blend
• Shake occasionally, and store for up to 2 months in the fridge
• Use as a basting and finishing sauce alongside your grilled hog and enjoy!
Whether you’re a fan of Eastern or Western style, we suggest pairing your favorite sauce with this whole hog recipe from the experts with the Whole Hog Barbecue series. Check out this post for hosting the perfect pig pickin’!