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East Carolina Barbeque Sauce

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This barbeque sauce is used for East Carolina pulled pork. It can be used as a marinade, or add a little corn starch and make it into a thick mop sauce or basting sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet


  1. In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce and brown sugar. Cook and stir until all sugar has dissolved. Do not allow the mixture to come to a boil.
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I was confused when I read this recipe. All the barbeque I've eaten in eastern Carolina hasn't had butter in it, that's for sure. I wasn't sure about the other ingredients. Decided to take a chance on this recipe, and was disappointed with the results. This isn't what I'm looking for. It was edible, but didn't have the right balance of flavors, and the greasy slick the butter left on top was just plain wrong. This may be authentic in some part of eastern Carolina, but apparently not the part I've visited.


I spent 6 months in Eastern N. Carolina 25 years ago and learned this recipe from a senior citizen. This is the best barbacue sauce I had ever eaten. Since then I had forgotten how to make it. I have been looking for this recipe for over 20 years!


I am from NC and looked for a good BBQ sauce--this is it. Spicy and vinegary! Let it sit in the fridge for 3 weeks or more for it to be good. It's the real deal.