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Carolina Barbecue Sauce

Source: Fine Cooking - Issue No. 15
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Rating: 2   Reviews: 10 See Reviews
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Active Time:  10 Minutes
Total Time:  2 Hours 55 Minutes
  Yields about 12 cups. ( 96 servings)
This recipe produces a marinade, a "mop" (for basting the pork), and a sauce. It should have a sharp edge; if it's too sweet, add more vinegar.
1/3 cup honey
1/3 cup molasses
1 head garlic, broken into unpeeled cloves
2 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
8 small dried chiles
2 bay leaves
3 tablespoons tomato paste
3 cans (16 oz. each) whole peeled tomatoes, with juice
1 quart distilled white vinegar
4 cups water
1/4 cup salt
Other necessary recipes:
Carolina Barbecued Pork
Carolina Barbecue Sauce Recipe at
Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a large stockpot over medium-low heat. Cook for 30 min., stirring occasionally. The garlic will darken, and the mixture will be very thick and fragrant. Add the tomato paste and tomatoes and cook for 15 min., stirring frequently to break up tomatoes. Stir in the vinegar, water, and salt. The sauce should be thin. Simmer the sauce, uncovered, for at least 2 hours and as long as 4 hours, stirring occasionally.

Set aside half the sauce (or more, if necessary) for marinating the pork. Let the remaining sauce cool; fish out any large pieces of garlic peel. Puree the sauce in a blender or food processor; some spices will still remain whole. The sauce should be rather watery and look similar to a brothy tomato soup.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 12 cups. ( 96 servings)
Calories: 12
Sodium: 293mg
% Cal. from Fat: 0%
Carbohydrates, Total: 3g
Spotlight Recipe Review See all 10 reviews »

Rating: 1
by: Danny Reviewed: 05/23/2009
From the looks of the ingredients it does not appear to be NC style BBQ sauce.
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