FOR TRADITIONAL BARBECUE
Much has been made over the gradations of sauces in North Carolina. Near the eastern seaboard, the favored sauce is similar to the previous recipe, Pig Pickin’ Vinegar Sauce, but by the time one gets to the western border, the sauce has been tinted heavily with tomatoes. We plop down right in the middle of the state with this version, a mixture that claims most of the hearts and minds in the central region. All the Carolina sauces tend to be on the thin side, because they are typically tossed with pulled or chopped bits of pork and coat the meat most easily this way.
Central Carolina Red, also known as Eastern North Carolina Barbecue Sauce, is a traditional and iconic sauce deeply rooted in the culinary heritage of the southeastern United States. As the name suggests, this distinctive barbecue sauce hails from the central region of North Carolina, and it plays a pivotal role in the state’s rich barbecue culture.
The key characteristic of Central Carolina Red is its vinegar-based profile, which sets it apart from other barbecue sauces found in different regions. The sauce is thin and tangy, with a dominant vinegar taste that is complemented by a touch of sweetness and heat from spices like cayenne and white pepper. It features a simple yet flavorful combination of cider vinegar, ketchup, sugar, salt, and various spices, creating a balance of sharp acidity, subtle sweetness, and a gentle kick of spiciness.
Central Carolina Red is commonly used to dress pulled pork, which is a staple dish in the region. Traditionally, the sauce is mixed into the shredded pork, infusing it with its unique flavors and imparting a mouthwatering tang. The sauce is also served on the side, allowing diners to add more to their taste preferences.
In North Carolina, barbecue is more than just a dish; it’s a way of life and a source of pride for its residents. The distinctiveness of Central Carolina Red exemplifies the diversity of barbecue styles found across the United States, and it remains a beloved and timeless flavor that continues to be cherished by both locals and visitors alike. Whether enjoyed at a family gathering, a roadside shack, or a renowned barbecue joint, Central Carolina Red remains an essential part of North Carolina’s culinary identity.
MAKES: ABOUT 2 CUPS
INGREDIENTS:
- 1½ cups cider vinegar
- ½ cup ketchup
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt or coarse sea salt
- ½ teaspoon ground cayenne or crushed hot red chile flakes
- ½ teaspoon ground white pepper
INSTRUCTIONS:
- In a medium-size bowl, stir together all of the ingredients until the sugar dissolves. Alternatively, you can shake everything together in a covered quart-size canning jar.
- Serve the sauce at room temperature or chill it, covered, for later use. It will keep almost indefinitely in a covered container in the refrigerator. If you’re serving the sauce with pulled pork, mix enough of the sauce into the meat to make it moist before serving, and offer additional sauce on the side. This tangy and spicy vinegar-based sauce is a classic accompaniment to pulled pork and other grilled or smoked meats. Enjoy its bold and zesty flavors!
