About this recipe: A spicy barbecue sauce, which is super-easy to make. It's tangy and hot. Adjust the amount of cayenne and hot pepper sauce to your own liking.
This was great, I've made it twice already and am craving it again. I wasn't sure how much to use so if you have that same question, here's what worked for me. I cooked a 2 1/2 pound pork loin (tenderloin wasn't as good) cut in half in the slow cooker for 8 hours on low (just pour a beer over it, season it with salt and pepper and throw in some garlic cloves). Then I shredded it using two forks and put it back in the crock pot and added this sauce in the "16 serving" size (1/2 cup of each vinegar). I like it extra spicy, so I added more cayenne pepper and also some habanero hot sauce (1T-ish). Just heat it through for 15 minutes and it's DELICIOUS. Extra-good with fresh sliced onions and cole slaw on them. Made enough for 16 well-stacked sandwiches. I'm making this for the next family get together. - 10 Feb 2008 (Review from Allrecipes US | Canada)
now this is how we do it in east nc - 18 Feb 2004 (Review from Allrecipes US | Canada)
I FIND IT REALLY HARD TO PASS UP RATING A SAUCE THATS TITLE CAROLINA BBQ SAUCE, LET ME SAY AGAIN AS A EAST CAROLINA GIRL THIS IS THE TRUE EASTERN CAROLINA WAY. VINEGAR VINGAR VINEGAR, THATS THE KEY, ALSO THIS VERSION YOU DO NOT COOK. WHICH IS MOSTLY HOW I USE IT, IT IS BEST ON PORK BUT CHICKEN RULES ALSO, USE IT THROUGH OUT THE GRILLING PROCESS. IF USED ONLY ON COOKED MEAT IT WILL BE OVER POWERING. ALSO I ALWAYS USE RED PEPPER FLAKES. - 27 Apr 2007 (Review from Allrecipes US | Canada)