Carolina barbecue
1 cup ketchup
1 cup water
3/4 cup apple cider vinegar
1/2 cup worcestershire
1/4 cup mustard
1/4 cup butter
1/2 cup brown sugar
1 teaspoon Frank's Red Hot (or more to taste)
1/8 teaspoon salt
1/4 teaspoon crushed red pepper flakes (more or less to taste) or chipotle if you prefer
Half an onion, chopped up fine
A few drops of hickory smoke flavoring

Mix everything together in a saucepot and bring to a boil, then simmer
for about an hour. Should make just over three cups, enough for a
decent pork butt. (Between 5 and 7 pounds.)

Put it all in a crock pot overnight. Let it stew until it's the consistency of pot roast- falling apart into stringy bits of goodness.

Cook up another batch of the sauce, using the above recipe. Let it simmer for at least an hour, preferably two.

Take out the cooked pork and chop it into mince, basically. Serve it on a white bread roll and put a couple of spoonfuls of the sauce over it, then watch them flip out. It's not as vinegary as some recipes, but it can have a bit of a kick.
( The Resident Loon Not a demographic. Do not measure., Thu 28 Jun 2012, 23:38, 6 replies)

Ketchup?
Surely, you mean Western Carolina BBQ sauce. We do it differently over here in the East.

/BBQWars
(louveciennes , Volvospotter, Fri 29 Jun 2012, 1:36, closed)

That may be.
I got that recipe from a woman from North Carolina, don't remember exactly what part.

So what's your recipe?
( The Resident Loon Not a demographic. Do not measure., Fri 29 Jun 2012, 1:44, closed)

But its a recipe for BBQ sauce. Why would you use BBQ sauce as an ingredient in BBQ sauce? Sauceception?
(tyrellsOwl, Fri 29 Jun 2012, 8:40, closed)

I think it's because
American's seem to find it almost impossible to cook something from scratch, it has to have at least one thing in that's pre-made.

The number of recipes I've met that say "Take one shortcrust pie case, and one tin of pie filling"....
( Fronds are waving gently on, Tue 3 Jul 2012, 20:18, closed)

Which ingredient listed is BBQ sauce?
(Foolmetwice shame on you, now fuck off, Wed 4 Jul 2012, 5:58, closed)

I think he's referring to the ketchup.
Or maybe the Worcestershire.

If you feel like harvesting mustard seed and fermenting your own vinegar and boiling down tomatoes and so on, be my guest. I prefer to use the readily available ingredients.
( The Resident Loon Not a demographic. Do not measure., Wed 4 Jul 2012, 18:10, closed)