Carolina BBQ Mop Sauce. Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it penetrates deep.
The honey adds a nice sweetness that works well for pork.
This tangy vinegar BBQ mop sauce does something magical when added to pork.
Here's how to create your own BBQ sorcery: It's widely recognised that there are several regional styles of barbecue sauce around the United States.
You can have Carolina BBQ Mop Sauce using 7 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Carolina BBQ Mop Sauce
- Prepare 1 1/2 Cup of Vinegar (White or Brown).
- You need 2 Tbsp of Sugar (White or Brown).
- Prepare 1 Tbsp of Sea Salt.
- Prepare 2 tsp of Crushed Pepper (Red, Chipotle, etc.).
- You need 2 tsp of Fresh Cracked Black Pepper.
- Prepare 1 tsp of Hot Sauce.
- Prepare of Optional: 1 Stick of Butter.
Texas, Kansas City, Eastern North Carolina, South Carolina, Alabama and arguably some lesser known spinoffs too. Carolina Mopping Sauce is a vinegar-based BBQ sauce that many pit masters use to baste the meat while it's slow roasting on the barbecue. It's a very regional sauce and it's quite common to find it here, along with traditional tomato-based sauces, on the table of the local barbecue joints. The East Carolina mop sauce, to be exact, is basically a combination of hot sauce and vinegar.
Carolina BBQ Mop Sauce instructions
- Mix all in ingredients in a small jar, shake well and refrigerate for at least 24 hours, shaking periodically throughout. The longer you wait the better it'll get. Shake it occasionally, like whenever you open your refrigerator door..
- Optional: for thicker mop, for basting, heat sauce and stir in softened butter. But, only do this immediately before serving, discard any unused sauce afterwards. Also, use a separate cup for your basting and serving or you'll cross-contaminate your food.
This spicy sauce with a vinegary twang is all you need on a properly smoked shoulder or whole hog. You can mop it on the meat while it cooks to cool and flavor it. In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Stir in the ketchup and brown sugar. A mop tool looks like a miniature kitchen mop.