North Carolina Eastern-Style Barbecue Sauce
This is widely used for North Carolina-style pig pickin's, where the cavity of the pig is sloshed with sauce so the sauce seeps into the meat during hours of smoking. The mixture is later chopped in the cooked pork. Some purists might fuss at us for adding the ginger ale, but we were partial to this recipe passed on from a prize-winning North Carolina barbecue smoker.
Yield: Makes 2 quarts
Ingredients
- 7 cups vinegar
- 1 cup ginger ale
- 3 tablespoons plus 1 teaspoon dried crushed red pepper
- 1 to 2 tablespoons ground pepper
Preparation
Stir together all ingredients until well blended.
Serve sauce over pork barbecue.
Member Ratings and Reviews
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(CJOwens08025@aol.com)
I used this sauce on 11/2 inch thick center cut pork chops and the taste was superior.Here I always thought Bulls eye was the best. Great Recipe !02/06/04
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I went to a "Pig Pickin" in N. Carolina in 1996. It was described exactly as in the article. I've been looking for this awesome recipe since. I'm a GREAT cook and love to find the old favorites.
You won't regret the way this recipe tickles your tastebu08/30/03





