Four States BBQ Sauce for Pulled Pork (or anything else)

It seems that my pulled pork BBQ (see “Tutorial: BBQ Pulled Pork“) gets more and more fans :-). We will have a BBQ party for 10 person tomorrow evening :-). In preparation for that, the two pork shoulders started brining in the refrigerator from yesterday night on. Today we prepared the BBQ sauce for tomorrow, in four different styles: North Carolina, South Carolina, Alabama and Kansas:

Four States BBQ Sauce

Four States BBQ Sauce

Well, previously I mixed the metaphors with one of my sauce, as rightfully pointed out by Alan in commenting the “Tutorial: BBQ Pulled Pork” and pointed to Of course Alan is right, I apologize for my mistake. I might get out that with grumbling something about “culture fusion sauce” or something like that. Instead, I want to do it ‘right’ this time. I did some research and came up with four different BBQ sauce recipies. I highly recommend to read Seven Raiclen’s article about Pulled Pork Sauces.

Maybe it is still not the original way, and without offending any BBQ experts: I had to change the original ingredients to the ones in my area. Tasting just the sauce I think it will work very well. The sauce is now sitting in the refrigerator and we have to taste it tomorrow evening with the pulled pork.

Each of the recipes below are for about 2 dl sauce, scale if you need more. In the refrigerator the sauce can be used over a period of several weeks, but I prefer to prepare smaller amounts as space in the refrigerator is a premium.

North Carolina

A very liquid and light sauce based on vinegar. The chopped onion gives it an extra freshness. It harmonizes with the pulled pork very well.

North Carolina

BBQ Sauce “North Carolina”

  • 3/4 cup/180 ml apple vinegar
  • 3/8 cup/90 ml cold water
  • 1 tablespoon sugar
  • ½ tablespoon hot pepper powder
  • 1/4 cup/60 ml finely chopped onion
  • 3/4 tablespoon coarse sea salt
  • ½ teaspoon freshly ground black pepper

Combine all the ingredients in a bowl. Stir until the sugar and salt are dissolved. Cover and put it into the refrigerator.

South Carolina

Oh, I love that one! Creamy, mustard and vinegar based, with a spicy Dijon mustard taste. The sauce is rather liquid, so I can pour a bit on the pulled pork and it will run down and reach the meat in the lower levels.

South Carolina

BBQ Sauce “South Carolina”

  • 3/8 cup/180 ml distilled white vinegar
  • ¼ cup/60 ml beef or chicken broth (bouillon)
  • ¼ cup/60 ml finely chopped onion
  • 1/8 cup jalapeño pepper powder
  • ¼ cup/60 ml Dijon mustard
  • 1/8 cup/30 ml honey mustard
  • 1/8 cup/30 ml maple sirup
  • 1 tablespoon molasses
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon coarse sea salt
  • 1/8 teaspoon cayenne pepper

Combine everything in a  saucepan over high heat and bring to a boil. Then reduce the heat and simmer, until thick for about 10 minutes, stirring occasionally. Cool down, cover and put into the refrigerator.


A very special white sauce. I like the freshness of the horseradish, the mayonnaise makes it very creamy.

BBQ Sauce "Alabama"

BBQ Sauce “Alabama”

  • 1 cup/240 ml mayonnaise
  • ½ cup/120 ml cider vinegar
  • ¼ cup/60 ml prepared white horseradish
  • 1 teaspoon coarse sea salt
  • 1 teaspoons coarsely ground black pepper
  • ¼ teaspoon cayenne pepper powder

Put everything into a bowl and mix it until everything is nicely dissolved. Cover and put into the refrigerator.


That’s a very traditional thick, Ketchup based BBQ sauce. Usually it has a smoky flavour, but liquid smoke is not easy to get, but works without it: the meat itself already has a smoke flavour if it comes out of the smoker.

BBQ Sauce "Kansas"

BBQ Sauce “Kansas”

  • 1.5 tablespoons dark brown sugar
  • 1/8 cup/30 ml apple vinegar
  • 1/8 cup/30 ml molasses
  • 1/8 cup/30 ml honey
  • 1/8 cup/30 ml Worcestershire sauce
  • ½ tablespoon yellow mustard
  • ¼ tablespoon chili powder
  • ½ teaspoons freshly ground pepper
  • ¼ teaspoons garlic powder
  • ½ teaspoon liquid smoke (but that’s very hard to get here)
  • 1 cup/240 ml ketchup

Put all the ingredients, minus the ketchup, in a saucepan and bring to simmer over medium heat. Stir and cook until all ingredients are dissolved for about 5 minutes. Then stir in the ketchup and bring to boil. Cool down, cover and put into the refrigerator.

Happy Saucing 🙂


3 thoughts on “Four States BBQ Sauce for Pulled Pork (or anything else)

  1. Pingback: Apple Juice Brined Pulled Pork | MCU on Eclipse

  2. Pingback: Easter Weekend Apple Juice Brined Pulled Pork Smoked on Beech Wood | MCU on Eclipse

  3. Pingback: Experimental Smokerless Pulled Pork Sous-Vide Style | MCU on Eclipse

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