My father's side of the family is from Fuquay, NC and I've been pit cooking pork and chicken with "white" sauce (in opposition to the Western NC's "red" sauce which adds tomato) for over 40 years now. No one from my area uses molasses or any other sweetener in our sauce, and there is no need for any butter or fat in the sauce. The meat offers plenty of fat on its own, but I wouldn't try turkey this way without injecting the meat with some fat. Even the dry mustard is unusual, although Uncle Mike uses it in his sauce. My sauce is cider vinegar, cayenne and red pepper flake, salt and a little Worchestershire because I like it. Mop it on liberally and often on side of pork or marinade / inject chicken in sauce before grilling and mop liberally over and in the bird during cooking. Cooking is done low and slow (a pig often takes more than 12 hours to cook properly).
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My father's side of the family is from Fuquay, NC and I've been pit cooking pork and chicken...