CincyEats

In an ideal world we would be making a couple of different bbq sauces for the pig roast. Unfortunately, we don’t live in an ideal world and I don’t have the time to make multiple sauces.  Plus, when you are feeding a crowd of 100 you have a lot of different palates to please and it’s sometimes easier to buy a variety.  However, to hold true to our selves, we will make one sauce from scratch.

I don’t remember eating bbq growning up so I don’t really have a style of sauce that I prefer.  Jess, on the other hand, was very vocal when we started dating that he was a fan of North Carolina bbq sauce. I had never even heard of it before. Over the last couple of years it has become one of my favorites.  It doesn’t overpower the meat like a lot of the heavier sauces might.  It is light, but it also has a spiciness that is easy to love.  The vinegar balances with the sweet smokey flavor of the meat.

North Carolina BBQ Sauce

• 1 cup cidar vinegar
• 3 heeping tbls. dijion mustard
• 2 tbls. honey
• 4 tsp. Worcestershire sauce
• 2 tsp. hot pepper sauce
• 2 tsp. salt
• 1 tbl. red pepper flakes
• pepper to taste

Mix together in a bowl and let flavors meld for at least 24 hours. If you have more time, let it sit for a couple of days.