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Lovers Of Vinegar-Based 'Cue Offer Sweet Recipes To Savor

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By JEFF HOUCK

The Tampa Tribune

Published: September 17, 2008

Updated: 09/17/2008 12:44 am

A few weeks back, Judee VanBrookhoven wanted a recipe for good old North Carolina barbecue. Lovers of the vinegar-based 'cue responded en masse.

Mary Bailey of Tarpon Springs sent a recipe for barbecue pork roast and sauce that her family enjoys.

"A native of North Carolina and one who prefers the vinegar-based sauce, I enjoy BBQ every chance I get!" she e-mails.

I, too, have enjoyed barbeque without the tomato. The recipe that I have is a very simple one, but I have found it to be the best one I have ever had.

Gail Wilson of Tampa sent a slow-cooker pork roast with North Carolina vinegar sauce.

"Generally we use our charcoal smoker for the Boston butt pork roast and smoke for 12 to 15 hours, but I have found the attached recipe much easier when time (or situation) dictates," Wilson says. "We serve it piled on buns with a generous drizzle of the North Carolina vinegar sauce and topped with coleslaw. YUM!"

Crystal Mackey of Dade City also sent a similar recipe for sauce.

Looking For Green

Marge Lang of St. Petersburg says she "would love to have a recipe for the green cream sauce they serve over some dishes at Red Mesa in St. Petersburg. It is soooooo good."

An Icing Mystery

Heather Adkins of Tampa is still looking for a recipe for brown sugar icing similar to one that her grandmother used to make for chocolate cake.
BARBECUE PORK ROAST

1 2-pound Boston butt pork roast

1/2 cup vinegar
2 cups water

2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sage
1/2 teaspoon pepper
Put all ingredients in crockpot and cook about 8 to 9 hours on low. If desired, chop meat when done and add:

1 cup cold vinegar (or 1/2 cup, to taste)

1/2 teaspoon cayenne

1 teaspoon black pepper

Red pepper flakes (optional)

Mix meat and sauce well. Heat, if necessary.

SLOW COOKER PULLED PORK

6 pounds Boston butt pork roast

1 tablespoon Liquid Smoke

Kosher salt

Rub salt and Liquid Smoke over roast. Brown the roast in a Dutch oven over medium-high heat. Place in a covered slow cooker on low for 18 to 20 hours. Turn occasionally.

Remove roast and shred or "pull" into strips. Use drippings as needed to moisten.

NORTH CAROLINA VINEGAR SAUCE
2 cups cider vinegar

3 tablespoons ketchup

2 tablespoons brown sugar

4 teaspoons coarse salt

1 tablespoon Tabasco sauce or other hot sauce

1 teaspoon red pepper flakes, or more to taste

1 teaspoon black pepper

Combine all the ingredients in a non-reactive mixing bowl and whisk until the salt and brown sugar dissolve. Taste for seasoning, adding hot pepper flakes as necessary. Transfer the sauce to a clean (or even sterile) jar and store in the refrigerator. It will keep for several months.

Source: "How to Grill," by Steve Raichlen

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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