Tomato-based Coleslaw and NC BBQ Sauce

Tomato-based Coleslaw

Eastern Carolina BBQ features a vinegar-based sauce, while western North Carolinians use a tomato-based sauce. The city of Lexington -- which features a Western variation -- is considered the BBQ capital of the state.

4 cup Cabbage, chopped fine
3 tbsp sugar
1/3 cup Diced tomatoes
2 tbsp white vinegar
1 tsp salt
1/4 tsp black pepper, or to taste
Dash (or more) Cayenne

Chop cabbage. Mix other ingredients until dissolved. Add to cabbage--mix well. Cover and refrigerate. Keeps practically forever.

Some people omit the tomatoes and add Ketchup.

NC BBQ Sauce

Here's the famous NC BBQ Sauce for Pork that goes with the slaw.

1 gallon apple cider vinegar
1 (28 oz.) bottle ketchup
2-3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tbsp black pepper
1/2 tsp ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.

It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

Deb S


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