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READY IN 35 mins

North Carolina BBQ Sauce

Read Reviews (6)

"This was my favorite barbecue sauce growing up. It's vinegar-based with no ketchup. It's very tangy, very thin, and wonderful on pork, chicken, and even tofu!" — WEIRDMUSIC657

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Cooking with Cayenne Pepper

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Original recipe makes 1 gallon Change Servings

1 gallon white vinegar
1 1/3 cups cayenne pepper
1 1/8 cups ground black pepper
3/4 cup mustard powder

1/2 cup salt
3 lemons
2 (10 fluid ounce) bottles Worcestershire sauce

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Directions

Combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and Worcestershire sauce in a large pot; bring to a simmer. Bring to a boil, then turn heat to low and simmer for at least 30 minutes.

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PREP 5 mins
COOK 30 mins
READY IN 35 mins

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I really liked this recipe. The only thing I did differently, was I halved the amount of cayenne and black pepper it called for and added 2/3 cup of brown sugar (made the recipe based on 10 servings). I slow cooked a 5lb. pork butt roast, added the sauce it was delicious. Next time I make this sauce I'll use 3/4 of the cayenne and pepper it calls for. I like it hot!!!

—claudiamagdalena

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Apr 20, 2010

This sauce was not nearly as potent on the meat as it was when I tested it by itself before I served it. My kids gobbled it up, they loved it, although I did reduce the cayenne pepper a bit. My favorite part was the way it made the pork chops taste less "porky". =)

—Karol Wojtyla

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8 Ratings

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Nov 16, 2009

A very good and easy recipe. Delicious, with one point off for the heat. I could only drizzle a tiny bit on my pork or my lips would burn. I love spicy foods and make a homemade ramen soup that'll give you palpitations, but this was INTENSE! I'll absolutely make it again, but I'll cut way down on the cayenne next time.

—SheehanLV@comcast.net

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Oct 08, 2009

Tangy with lots of heat...perfect for pulled pork topped with cole slaw :)

—Elaine Mical

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Oct 05, 2009

My husband used to hate BBQ until he tried this! We love the recipe! First, I cooked pork in slow cooker. Scaled back the # of servings of BBQ sauce to 4 and that made @ 1.25 cups. I substituted fresh lemon thyme for lemon juice- worked great. I used less cayenne and substituted hot sauce and red pepper flakes to taste.

—recipehound

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Oct 19, 2009

I loved this although it is way too spicy for my husband. Next time I will make 2 batches - one for me per the recipe and one for him with the spices adjusted. Thank you for posting!!

—rjnicholson

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Nutrition

Calories
28 kcal
1%

Carbohydrates
4.8 g
2%

Cholesterol
0 mg
0%

Fiber
1.3 g
5%

Protein
1 g
2%

Sodium
959 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

North Carolina BBQ Sauce

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 28
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
Sodium 959mg 38 %
** Potassium 137mg 4 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 1.3g 5 %
Protein 1g 2 %
** Sugars 1.1g
Vitamin A 15 %
Vitamin C 12 %
Calcium 3 %
Iron 13 %
** Thiamin 1 %
** Niacin 2 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.