My word of caution, being from NC, having lived in Eastern part of state for years and years, where I did undergrad and grad work, ate pulled pork in homes, backyards, bbq shacks--the best--restaurants down around Wilson, Kenley, Selma, Goldsboro to parts more hither--this is more of a mopping sauce, which--cut some of apple cider vinegar or white vinegar say 1/4 cup vinegar to apple juice and I get more authentic mop. The sauce itself is vinegary yes, but that which you might want to put on pork, add some brown sugar about a cup or UNTIL IT TASTES GOOD TO YOU. Yeah, you can ratchet down heat, but then it won't be Eastern NC sauce. To balance heat can add more brown sugar. But again, I see this more as a mop and less as a Eastern NC finishing sauce. "I am from Western NC and DO NOT LIKE tomato based sauces." Repeat, rinse. Do love some SC mustard/molasses sauces, which with cider vinegar, and brown sugar, makes a great finishing sauce for pulled pork. I know we say "save mustard for yer dawgs and ketchup for yer burger" but I've SEEN the Eastern NC cheat!
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My word of caution, being from NC, having lived in Eastern part of state for years and years,...