Western NC BBQ Sauce
This Western NC BBQ Sauce is tangy and full of flavor. Try this sauce brushed on grilled chicken or drizzled over a pulled pork sandwich!
This post may contain paid links. For more information, please see our disclosure policy.
When it comes to North Carolina, there are several sources of friendly debates and arguments. Most notably, college basketball. North Carolina is college basketball country, and roots run deep in these parts. Duke, Carolina, N.C. State and Wake Forest are all within ~1½ hours of each other. But this post isn’t about sports. This post is about BBQ sauce.
When it comes to barbecue in North Carolina, the meat is always pork. Brisket and beef are reserved for Texas-style barbecue. Even though the focus is pork, there are still key differences as you move across the state.
Eastern North Carolina BBQ Sauce
Down East, the belief is that barbecue involves cooking the whole pig at once. The sauce that is used is more of a mop sauce that is brushed onto the pork while it cooks. The cooked pork can be tossed in the sauce once it’s done, too.
Eastern North Carolina BBQ Sauce doesn’t look like a traditional BBQ Sauce. It relies heavily on vinegar with a little bit of brown sugar or molasses as a sweetener. It’s a tangy, thin sauce…and I hesitate to even use the word sauce since it’s so thin. Ketchup is not involved at all, although some versions add a bit of mustard into the mix.
Western North Carolina BBQ Sauce
As you head west across North Carolina, the landscape changes. Gone are the low-lying coastal areas. The elevation slowly begins to rise as you hit the Piedmont and Foothills regions followed by the Blue Ridge Mountains on the western side of the state. The barbecue sauce also changes as you head west.
Like it’s eastern cousin, Western NC BBQ Sauce relies heavily on apple cider vinegar. However, that’s where the similarities stop. The western version includes tomato (in the form of ketchup) and sometimes mustard, too. The mustard (in the form of mustard powder or just plain yellow mustard) is borrowed from South Carolina where mustard is common in barbecue sauces.
Western Carolina BBQ Sauce goes by a lot of names, too. You might hear it called Piedmont-Style Sauce, Lexington-style Sauce, Lexington Dip or even Carolina Red. And not surprisingly there isn’t one single version of this sauce. Some versions include mustard powder, some include mustard. Most of the time the sugar is brown sugar, but sometimes you’ll find molasses instead. But the core elements are apple cider vinegar and ketchup.
Oh, and the meat used on the western side of North Carolina is pork shoulder. It’s still pork – North Carolina is the 2nd largest pork producer in the U.S. But the cut of pork is different. Down East, the focus is on whole hog barbecue, while pitmasters on the western side of the state focus on just the pork shoulder. Since the barbecue sauce is thicker (thanks to the addition of ketchup), it’s used mainly as a finishing sauce once the pork is fully cooked.
Ingredients
- Apple Cider Vinegar. Vinegar is the base of all North Carolina sauces. Whether it’s the thinner Eastern version or the thicker Western version, the tangy flavor of apple cider vinegar forms the basis of North Carolina barbecue sauces.
- Ketchup. A key ingredient in Western North Carolina Barbecue Sauce.
- Brown Sugar. Adds sweetness, and either light brown sugar or dark brown sugar can be used depending on personal preferences. In some areas, molasses is used in place of brown sugar.
- Hot Sauce. A tiny bit of hot pepper sauce adds a bit of zing. There is much debate on the best type of hot sauce to use in bbq sauce – Tabasco, Louisiana and Texas Pete all make appearances depending on who is making the sauce. Use whichever brand you prefer! Some folks even omit the hot sauce entirely in favor of red pepper flakes.
- Mustard. Mustard is definitely a unique addition to this sauce, and some would argue that it’s very untraditional. I hear that argument, but I say it’s delicious. Some folks would call this version “rust gravy” due to the addition of mustard. Feel free to omit or use ~1 teaspoon of mustard powder instead.
- Worcestershire Sauce and Onions. Another uncommon ingredient, I like to add a bit of Worcestershire sauce and sauteed onions as a savory addition to the sauce. Like the mustard, these ingredients can be omitted, but I personally love the additional layers of flavor.
As with all sauce, the ingredients and the proportions are heavily debated. And while it can be a source of argument, I personally enjoy trying the many different variations of a similar sauce. Some versions will include more apple cider vinegar. Other versions will include less ketchup. Many versions omit the mustard entirely. The different versions and variations of these vinegar-based sauces will always lead to heated debate, but I say find the version you like and stick to it.
No matter what, it’s incredibly easy and inexpensive to make barbecue sauce at home. So play around with the different ingredients and amounts. I’ve done that myself, and I personally love this version. The taste is incredible. Do we still use store-bought barbecue sauce? Absolutely. But do we also love eating pulled pork sandwiches with this version of Western NC BBQ Sauce? Absolutely.
How to Store Leftovers
Leftover sauce should be stored in an airtight container in the refrigerator for up to a week. I do not recommend freezing this sauce.
If you’re looking for a tasty and easy barbecue sauce recipe, then I highly recommend this one. Every region of the United States has it’s own version of barbecue sauce, and North Carolina is no different. However, the sweetness from the ketchup combined with the tanginess from the vinegar and mustard is uniquely delicious. I hope you enjoy this sauce as much as we do!
Did you make this Western NC BBQ Sauce recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Western NC BBQ Sauce
Ingredients
- 3 Tbsp unsalted butter
- ¼ cup diced yellow onions
- 2 cups ketchup
- ⅔ cup light brown sugar
- ½ cup yellow mustard
- ½ cup apple cider vinegar
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
Instructions
- Using a medium saucepan, add butter and place over medium heat.
- Once butter has melted, add onions. Sauté, stirring occasionally, for 4-5 minutes, or until onions have softened.
- Add remaining ingredients; stir until well combined.
- Bring mixture to a boil, stirring often to prevent sauce from burning.
- Reduce heat to low and let simmer for 15 minutes, stirring often.
- Remove saucepan from heat and let cool to room temperature
Looking for more barbecue sauce recipes? Check out these other unique and tasty versions, too:
I need to try this soon for me btw can’t wait to make your recipes soon for me
Sounds good! I personally don’t like bbq sauces that are TOO tangy!