Transcript
America is a melting pot of barbecue flavors and regional preferences. Today, we’re going to talk about North Carolina style barbecue. The pig is king in North Carolina. You’re going to find whole hogs cooks, you’re going to find pork shoulder cooks, pork butt cooks, but you’re only going to find pork in a traditional North Carolina barbecue. No brisket, no chicken, no sausage, just pork.
And they’re treating that with a nice vinegar-based sauce. Some have ketchup and tomato in it, some don’t. The really simple form of a Carolina sauce is simply four ingredients. That’s a little bit of vinegar, some crushed red pepper, maybe a little bit of brown sugar, and salt. There’s are really, really nice balancing flavor to that fatty pork in those cold pork sandwiches.
We love North Carolina barbecue. It is a unique flavor but is a great flavor, so give it a try.
