
NC sauces are either tomato or no tomato, split by East and West. SC is vinegar with mustard or no mustard, split by North and South. Dave Lineback has a number of both Eastern and Western NC sauces on his web site, http://www.ibiblio.org/lineback/bbq/sauce.htm

My favorite NC sauce for pork is Eastern North Carolina Style and, as Harry said, the tart taste of the sauce cuts the richness and slightly greasy taste of whole hog pulled pork quite well. 

I also enjoy SC mustard based sauce and have been playing with the following recipe for a few years, if made as posted it can be a bit spicy, though I amp it up even more if serving to chili heads. 

The only 'White's sauce that I know of is Alabama White Sauce and is mayo and vinegar basted, I like it on chicken or as a dip for fried foods, though not on pulled pork. 

Referenced recipes are included at the end of this email. 

Regards,

Smoking in Chicago,
Gary


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Bob in Ga. 
2 cups vinegar
2 tablespoons salt
1 tablespoon red pepper flakes 
(black pepper also if you desire)

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South Carolina Mustard Barbecue Sauce:
 
  2/3      cup          yellow prepared mustard            
  1/4      cup          white sugar *                        
  1/4      cup          light brown sugar                  
  1        cup          cider vinegar                      
  1        tablespoon   ancho powder **
  1        tablespoon   chipotle powder **
  1        tablespoon   guajullo powder **                      
  1        teaspoon     black pepper                       
  1        teaspoon     white pepper                       
  1/4      teaspoon     cayenne pepper   
  (I add crushed red pepper and, if I want it even hotter, 
  I use fresh ground piquins)                  
  4        drop         tabasco sauce  
  (I use a Louisiana style hot sauce, and lots of it, 
  instead)                     
  1/2      teaspoon     soy sauce                          
  2        tablespoon   butter                             
 
 Combine all ingredients except soy sauce and butter in saucepan and
 simmer 10 minutes.  Remove from heat. Stir in soy sauce and butter.
 May be used as a basting sauce for barbecue meat or as a condiment.

*  Original recipe called for 1/2 cup of white sugar. 
** Original recipe called for 2 tablespoons of chili powder, not ancho, chipotle or guajullo. 

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Big Bob Gibson's Alabama White Sauce
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1c      mayonaise
1c      cider vinegar
1T      lemon juice
1.5T    cracked black pepper
.5t     salt
.25t    ground red pepper

Combine in a plastic container. Refrigerate.
 
