You love barbecue. You can make it at home.
Try Raleigh cookbook author and Weekend Gourmet columnist Fred Thompson’s recipe for Ultimate Smoked Pork Shoulder. Add some barbecue sauce, coleslaw and sweet tea and it will be a feast worthy of Memorial Day weekend.
Here are several barbecue sauce recipes from the Carolinas. The smoked pork shoulder recipe can be found on our new site: nando.com/therecipe.
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Choose your Carolina barbecue sauce
Eastern North Carolina Barbecue Sauce: Combine 1 1/2 cups cider vinegar, 1 teaspoon each salt and crushed red pepper and 1/2 teaspoon black pepper. Mix well and use it to season chopped or pulled pork.
Lexington-style Barbecue Dip: In a saucepan, combine 3 cups cider vinegar, 2/3 cup brown sugar, 1/2 cup ketchup, 2 tablespoons hot sauce, 2 teaspoons Kitchen Bouquet browning sauce and 1 teaspoon each salt, black pepper, Worcestershire sauce and onion powder. Simmer and stir until the sugar dissolves. Let sit for several hours before serving.
South Carolina Mustard Sauce: In a saucepan, whisk together 1 1/2 cups prepared yellow mustard, 7 tablespoons brown sugar, 8 tablespoons tomato paste, 5 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce and 1/2 teaspoon each cayenne, ground black pepper and garlic powder. Simmer until sugar is dissolved. Remove from heat and let cool.
Source: “Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food,” by Bob Garner, (John F. Blair, 2012) and “Peace, Love and Barbecue,” by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005).