Best North Carolina Barbecue Recipes

NORTH CAROLINA PULLED-PORK BARBECUE

Steps:

• Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
• While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
• Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
• When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
• Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
• Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
• When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
• Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.

NORTH CAROLINA EASY CHOPPED BARBECUE

Steps:

• Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
• Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
• Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
• Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
• Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE

Steps:

• Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.

SMOKY NORTH CAROLINA PULLED PORK SANDWICH WITH REDS BARBECUE SAUCE, THREE POTATO SALAD AND COLE SLAW

Steps:

• In a bowl mix all the spices together. Save 1 tablespoon of the rub for sauce. Rub the rest of the mixture vigorously into the pork. Wrap the pork and refrigerate for 24 h
• Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
• Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal. You will control the heat of the fire by restricting the air flow. Add presoaked hickory chips on the charcoal and smoke should develop. Place the pork butt on the opposite side of the grill as the fire and close the lid. Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing. Remove the pork from the grill and wrap it in heavy duty foil. Let it sit covered in foil for 30 minutes. Unwrap the pork and remove the skin and excess fat. Tear the pork into shreds with forks or your fingers. Place the shredded pork in a bowl and toss with the sauce. Pile the pork high on a bun and serve wit
• Wash all the potatoes. Cut the yams into quarters. Wrap the potatoes in foil. Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour. Remove the potatoes from the grill and allow to cool. Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces. Take the remaining pound of yams and remove the skin. Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth. Fold in the scallions and cut potatoes and season with salt and pepper. Refrigerate for 2 hours before serving.
• Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded
• Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard. Add the cabbage. Toss to coat evenly and ref

GRANDMA'S NORTH CAROLINA PORK BARBECUE

Steps:

• 1. Place roast in roasting pan. Combine remaining ingredients. Stir well and pour over roast.
• 2. Cover and bake for 5-6 hours at 325 degrees.
• 3. After cooking time remove meat and chop with knife and fork.
• 4. Return to meat to sauce, discarding bone and fat. Serve on buns.
• 5. Roast can also be cooked in a slow cooker on Med-High setting for 3-4 hours, check for tenderness and turn roast halfway through cooking time. When done remove meat and chop with kinife and fork. Return to meat sauce, discard bone and fat. Serve on buns.

EASTERN NORTH CAROLINA BARBECUE SAUCE WITH A WEST COAST TWIST

Steps:

• Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.

NORTH CAROLINA-STYLE PULLED PORK BARBECUE

Steps:

• Prepare the barbecue sauce the day before cooking the meat.
• Preheat the oven to 275 degrees.
• In a large (6- to 8- quart) ovenproof casserole or flameproof roasting pan, heat oil over medium-high heat. Add meat, and brown on all sides, about 8 minutes a side. Remove meat and wipe out casserole.
• Place a rack in the bottom of the casserole. Put the meat on the rack, and cover with 2 1/2 cups barbecue sauce. Cover and cook for about 4 hours, basting occasionally, until the internal temperature of the thickest part of the meat reaches 150 to 180 degrees. Remove from oven, and set aside to cool.
• Gently heat remaining barbecue sauce. When meat is cool enough to handle, trim and discard fat. Shred meat coarsely by hand, or pull it with two forks. Put shredded meat in a large bowl, and toss with warmed sauce. Serve on rolls or slices of white bread, with coleslaw and bread-and-butter pickles on the side.

NORTH CAROLINA-STYLE VINEGAR BARBECUE SAUCE

Steps:

• Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.

LEXINGTON NORTH CAROLINA STYLE BARBECUE SAUCE

Steps:

• 1. Pour all ingredients into a quart size glass jar and shake together to combine flavors. Store in the refrigerator for a minimum of overnight before serving and up to two weeks.

WESTERN NORTH CAROLINA VINEGAR BARBECUE SAUCE

Steps:

• Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan.
• Bring to a simmer over high heat, and then reduce heat to medium-low, and simmer about 30 minutes longer, stirring occasionally.
• Remove from stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
• Strain the sauce through a sieve to remove the red pepper flakes.
• Store the sauce in the refrigerator.
• Bring to room temperature before serving.
• To serve, slow cook your meat (in whichever method you prefer). When done pull the meat with a fork (it should be so well cooked, it just falls off). Add sauce and toss to coat completely. Enjoy!

EASTERN NORTH CAROLINA BASIC BARBECUE SAUCE

Steps:

• Mix all ingredients well. Use to baste pig while barbecuing and to season chopped barbecue with. You can store this in an airtight container without refrigeration for several days.

BARBECUE SAUCE (WESTERN NORTH CAROLINA STYLE)

Steps:

• 1. Combine all ingredients except honey in a sauce pan. Stir with a wire whip. 2. Bring to a boil over medium high heat. Cook covered at a slow boil for 30 minutes, stirring occasionally. 3. Reduce heat to low. Add Honey and simmer another 15 minutes uncovered, stirring occasionally. Do not boil once the honey has been added (sugar crystalizes at high temperature). 4. Strain the mixture into heat-safe container and cool to room temperature. Serve with pulled pork, beans, slaw & hush puppies. This is a restaurant-style recipe scaled for home use.

NORTH CAROLINA BARBECUE SANDWICH SAUCE

Steps:

• Melt the butter in a large, heavy saucepan over medium high heat.
• Add the onion and saute 3 minutes.
• Add the remaining ingredients and bring to a boil, stirring frequently.
• Reduce heat and simmer, reducing saucec to 2& 2/3 cups.
• Season with salt and pepper.
• Serve with sliced or chopped pork roast or roast beef.

EASTERN NORTH CAROLINA BARBECUE

Steps:

• Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.
• Preheat the oven to 225 degrees F.
• Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
• In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

EASTERN NORTH CAROLINA BARBECUE SAUCE

Steps:

• Combine all ingredients together in a quart size glass jar with a tight-fitting lid. Refrigerate for at least a day before using so that the flavors will blend well. Shake occasionally, and store for up to 2 months in the refrigerator.

NORTH CAROLINA BARBECUE TURKEY

Steps:

• Rinse cavity of turkey, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. Combine barbecue sauce, vinegar, pepper, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
• Light a charcoal fire, and let it burn until the coals have become a white ash. Alternatively, heat half of a gas grill set on medium-high.
• Brush the entire turkey with the marinade. Place the turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Close the grill lid, and cook turkey 4 to 4 1/2 hours, until the internal temperature in the thickest part of the leg and breast is 160 degrees. Baste with the marinade every 30 to 45 minutes, rotating the turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
• When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy if desired, or additional barbecue sauce.

NORTH CAROLINA BARBECUE

Steps:

• Rinse meat and pat dry.
• Sprinkle meat with ground red pepper (I use lots!).
• Place in crock pot on low for 8-10 hours.
• Place meat under broiler for 5-7 minutes for a crusty top.
• Shred meat with fork and a knife and slowly add vinegar and red pepper flakes.
• Add salt to taste (I usually add a little black pepper as well).
• Keep warm until time to serve.

NORTH CAROLINA STYLE TEMPEH BARBECUE

Steps:

• In a large skillet, place a steamer rack.
• Place water in skillet, not touching the steamer rack.
• Place tempeh slices on rack and steam 15-20 minutes.
• Place on paper towels, remove rack and wipe out the skillet.
• Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
• Remove and place on paper towels to drain.
• Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
• Add whole chipotle chile and cook 2 minutes more, until onion is browned.
• Add vinegar to release brown bits from bottom of the pan.
• Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
• Simmer until mixture is almost reduced by half.
• Remove chipotle, slice in half and remove seeds, mince and return to sauce.
• Add browned tempeh and simmer about 10 more minutes.
• Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
• I actually serve this on tortilla wrappers with rice and it is great like that!

OLD-TIME EASTERN NORTH CAROLINA BARBECUE SAUCE

Steps:

• *
• Mix the ingredients and let stand for at least 4 hours.

NORTH CAROLINA BARBECUE SAUCE

Steps:

• Mix black pepper, salt, cayenne pepper and mustard powder.
• Add dry mix to 1 gallon of apple cider vinegar in a pot on stove. Heat on medium whisking occasionally. Cook about 10-15 minutes, reducing heat as necessary to keep below a simmer. You just want to heat it enough to help release the flavor of the spices in the vinegar.
• Sauce is excellent on pork barbecue or barbecue chicken. Shake well before using.