It’s all in the sauce. Try out our 3-ingredient recipe for a delicious Carolina BBQ sauce. This is perfect for dousing a pile of pulled pork made with ButcherBox pork butt.
This tangy, spicy sauce draws from the first BBQ sauces used by Native Americans in the region. Commercially, this style of sauce became popularized by Adam Scott and Bob Melton in the decade after World War II.
Ingredients
- 2 c white vinegar
- 2 Tbsp jarred crushed hot peppers
- 1 c honey
Instructions
- Combine all ingredients together in a sauce pot. Bring to a simmer for 3 minutes. Ready to use or let cool to store.
- Once cooled store in an airtight container up to 2 weeks
Notes
Chef's Tip:
If you can't find jarred crushed hot peppers—what are referred to as "hots" in New England sub/hoagie shop parlance—minced pepperoncini can be used instead.
You can increase or decrease the hot peppers to fit your spice preference.
You can increase or decrease the hot peppers to fit your spice preference. Share on Pinterest!Pin at @Butcher_Box!
Emilie Abijanac
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
