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Carolina Red

User Rating 3 Star Rating (4 Reviews)


Carolina Red
This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 2 cups/475 mL


  • 1 1/2 cups/350 mL cider vinegar
  • 1/2 cup/120 mL ketchup
  • 1 tablespoon/15 mL sugar
  • 1 teaspoon/5 mL salt
  • 1/2 teaspoon/2.5 mL cayenne or 1 teaspoon/5 mL hot red pepper flakes


Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Carolina Red, Member theSoupcon

The recipe is wonderful as is, but on the second one I made I also added third teaspoons of garlic powder, onion powder and mustard powder. I then put it in a small saucepan and left it on low for about four hours, stirring every now and then. The people complaining about it being too vinegary just haven't had a very broad range of BBQ. Some sauces are designed to sit heavy on your meat, others are designed to be absorbed by your meat at the table. This is the latter, and always my preference. You put it on your meat; pork ribs, briskett, pulled pork shoulder and it disappears into the meat, but when you take a bite....mmmm, heaven!

13 out of 13 people found this helpful.

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