Pitmaster East Carolina Vinegar BBQ Mop Sauce (Multi-Packs)

Apple Cider Vinegar is Crucial to the Cuisine of North Carolina

In Ed & Ryan Mitchell's cookbook, Ed Mitchell’s Barbeque: Celebrating the Eastern North Carolina Whole Hog Barbeque of My African American Ancestors, a 1937 excerpt from Slave Narratives is included. Wesley Jones, once an enslaved individual in South Carolina, describes staying up all night to repeatedly swab a whole hog front and back, a cotton rag wrapped around a long stick, with a barbecue sauce made of vinegar, black and red pepper, salt, butter, sage, coriander, basil, onion, garlic, and a little sugar. When drippings formed, they perfumed the smoke—”til it ooze seasoning and bake all through.”

This 150-year-old vinegar mop sauce recipe from Wilson, NC is Ed and Ryan Mitchell's family legacy. The Mitchell family used this sauce for generations of cooking whole hog barbecue, East Carolina-style. In East Carolina BBQ ("Que") it’s all about vinegar, red pepper, and spices blending together to create world-class ‘Que. This strong vinegar Carolina-style BBQ mop sauce is great on Carolina pulled pork (Carolina Pork Shoulder) or, as they do in the East, whole hog chopped pork.

Marinade your pork, chicken or fish with it before cooking, baste on during the cook and pour over your pulled pork, chicken or fried fish for extra flavor at the end. We use our East Carolina BBQ Sauce marinade, a mop sauce, Carolina BBQ Sauce or to top off any dish with a strong and spicy kick.

Ingredients: Apple Cider Vinegar, Butternut Squash, Carrots, Salt, Black Pepper, Red Pepper, Garlic Powder, Onion Powder, Paprika, Sage, Turmeric

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