Reviewed: May 22, 2009

My entire clan hales from Eastern NC and I'm ashamed to admit how much pulled pork barbeque I've consumed. The Eastern NC barbeque "sauce" is mostly comprised of vinegar and red pepper and it is a marinade. It doesn't need butter, the pig supplies all the fat needed. This is NOT the real McCoy. If you go to the NC pork web page, you can find the real thing since pork is one of NC's biggest agricultural products.

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peggysue

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Reviewed: May 18, 2009

I'm accustomed to tasting all sorts of cuisines. Let me also add, I love sour foods, so with vinegar as the main ingredient, I was really excited to taste this recipe. This is a unique and acquired taste. Even served on bread, the sourness was overwhelming. I would not recommend it for people with a Southern-California palate.

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Michelle Nelson

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Reviewed: Mar. 17, 2009

I absolutely loved this sauce. I know some people said it was "too watery," so I did add cornstarch to thicken it up for my pulled-pork sandwiches. It came out the perfect consistency. Otherwise, followed recipe exactly. Will absolutely make it again! YUM!

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sixhalfdozen

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Reviewed: Dec. 8, 2008

I did not care for this. Maybe I messed it up.

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Melina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atascadero, California, USA

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Reviewed: Oct. 18, 2008

This bears almost no resemblence to the sauce I've had living in Chapel Hill or have eaten anywhere in Eastern NC. It's like a strange hybrid of Eastern & Western sauce.

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leigh

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Reviewed: Oct. 13, 2008

This should be called Vinegar Sauce! Doesn't say how long to cook it- very watery. Had to cook down for a while until it was thick and useful.

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Girlfriend

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Reviewed: Jul. 26, 2008

This is a good vinegar based recipes. However I would omit the butter when using it with pork or beef and only add the butter when cooking chicken on the grill.

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Steve

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 26, 2008

Way too vinegar-y. The vinegar took over the whole sauce. Won't make this one again.

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tin297

Cooking Level: Expert

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Reviewed: May 3, 2008

I did not care for this recipe.

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amnjh69

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Reviewed: Apr. 19, 2008

This was the worst bbq sauce that I have made or even tasted.

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Ernie Wood

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Reviewed: Apr. 1, 2008

Fabulous! I am a native North Carolinian living in frigid Minnesota.. missing this BBQ and sweet tea- that's for sure! But i am also SUPER lazy and found a sauce that is close to these ingredients- minus the brown suger at Target- Archer Farms Carolina BBQ marinade- it's good! not as good as this, but close..

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LisaBrat22

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Reviewed: Sep. 22, 2007

I am from NC and looked for a good BBQ sauce--this is it. Spicy and vinegary! Let it sit in the fridge for 3 weeks or more for it to be good. It's the real deal.

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camille929

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2007

Was looking for something that tamed the strong vinegar taste of recipes. This did the trick. Would add more pepper and cut back on the butter/molassas next time.

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ROBEMAN

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Reviewed: Jun. 23, 2007

This recipe leaves meat tasting exceptionally vinegarish. I've use it twice, once to try to get a sauce (more like water) and once to slow cook pork. Waste of a good cut of pork. Something is wrong with it.

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Carl D

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Reviewed: Nov. 2, 2006

I am from oklahoma and I,ve never tasted barbeque sauce like this.This is the best I have ever had.I put it on baby back ribs on the grill by basting them and it was great.

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mmlbball

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Reviewed: May 28, 2006

Terrific!! My family loves this as the sauce for pulled pork.

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JESOLEN

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Reviewed: May 21, 2006

I've made this recipe several times for groups of people. It is sooo easy and good. I win raves. One of the few recipes I make exactly as written. But, don't forget the cole slaw for the BBQ's.

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nancyh

Cooking Level: Expert

Living In: Charleston, West Virginia, USA

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Reviewed: Feb. 26, 2005

My family loves this recipe, It is exactly the way my grandmother use to make it when we were kids... Make sure you have enough pork roast on hand.. It goes quick!!! MMM MMM !!!!

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