Bourbon Carolina Barbecue Sauce

Bourbon Carolina Barbecue Sauce
26 June 2017
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

The flavor of barbecue sauce in Eastern North Carolina has more vinegar and less tomato or sugar than what many people in our neck of the woods would bring to mind when they think of barbecue sauce. This regional tradition is perfect for a whole hog barbecue because of how the acidity of the sauce mingles with the rendered fat and flavorful pork. That is what inspired us to develop this variation to enjoy with the wood-fired suckling pigs we cooked for our latest grilling guide.


About 3 cups



Whisk together all ingredients to combine. Cover tightly and refrigerate for a few hours to let the flavors thoroughly meld.

Pulled Suckling Pig

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What is the name of the town in Michigan where we build our grills?
(Hint: It is also in the name of the company.)