| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | about 1 quart |
Ingredients
- 4 ounces applewood-smoked bacon (in one piece), cut into large chunks
- 3/4 cup beef stock or broth
- 1 1/2 cups apple cider vinegar
- 1/2 cup white vinegar
- 1/4 cup packed dark brown sugar
- 1/4 cup ketchup
- 2 teaspoons red pepper flakes
- 1 teaspoon chipotle chile powder
- Kosher salt
Instructions
- Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, chile powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 109 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 9 mg |
| Sodium | 259 mg |
Reviews
That is really stupid to give this a low rating just bc they didn’t specify what kind of NC bbq it is in the recipe (& I say that being an Eastern Carolina girl myself). It was good on a BBQ chicken sandwich with some spicy cheese. Don’t think i would use this kind of BBQ sauce for anything else..
Delicious!
This is WESTERN North Carolina BBQ, if you want an authentic EASTERN recipe, look for the Pulled Pork recipe on Racheal Ray’s $40 a Day. It’s vinegar-based sans ketchup and sugar, with customizable heat. Add it to a slow-smoked pork shoulder, or do a whole hog for a classic ‘pig pickin’ Tarheel style!