Carolina pulled pork ideas?

[Smokin Tiger]

The mustard base BBQ sauce is generally about a 50 mile radius of Columbia. It has a lot to do with the German ancestry that settled around this area. If it is done right, it is great. The problem is that there are a lot of bad mustard based sauces out there.

[mutha chicken bbq]

[big_jake]

anyone have a pulled pork sauce recipe thats not hardcore on the vinegar?i made the jacks ol' south recipe from the f.n. link but woah!!!!

i need something a little more balanced.
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[gotwood]

I made Carolina style for the first time.....general concensus was it was
OK.....they would rather have my original...

[lantern]

I'll add that for me the beauty of the Carolina style sauce(vinegar with no ketchup) HAS to be enjoyed on a bun and with a white creamy mayo based slaw. The creamy slaw is the key just makes magic with the vinegar. If you're looking to just eat the BBQ as a main course I'd go with a sweet or tomato based sauce. NC just really likes sammiches.


With that being said. I really like all sauce styles and don't sauce my BBQ for that reason. Somedays I feel like vinegar, some days sweet and heat. Some nothing at all.

I have a real love of mustard and like Roxy's sauce quite a bit on several things, just not so much on my Q as compared to other bases.

[grantime]

I've used the sauce at this link several times with good success
http://whatscookingamerica.net/Pork/PigPickin.htm . I've not tried it yet on whole hog but it it good on butts. I have a friend that loves it on chicken too.
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breath in, breath out , move on ---J. buffett

[mensplace]

one wanting the one, true and original Carolina low country bbq has by its very definition to be talking about good old pit cooked, whole hog, hickory smoked PORK ..the same that dates back to the 1500s, the approach used by native Americans, the Caribbean Islanders, the Buccaneers and the settlers of VA to GA. Its still the same, though now we debate Cider Vinegar versus distilled, Black Pepper versus red chili peppers, whether to add sugar, and GASP...ketchup. Some heretics use other than hickory and I've heard that some in the piedmont use other than whole hog. Just as with religious denominaltional differences, there are also endles discussion as to the type of slaw, whether hush puppies should have onions, OR is sliced white bread the answer. Some places even assert the place of Brusnswick stew, witout even agreeing whether that is from VA, GA, or NC. Of course some in GA just call a similar creation hogs head stew. What low country or true (SC or NC) Carolina Barbecue is NOT, is that latecomer wherein some Germans added mustard, nor is it to be confused with that of the brethen in Lexington (NC or SC) or even Shelby, NC.