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1. In a medium bowl, combine roasting juices with white wine vinegar and cider vinegar. Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar.
Most American barbecue sauces can trace their roots to a sauce common in the eastern regions of North Carolina and South Carolina. [3] The simplest and the earliest, it was popularized by enslaved Africans who also advanced the development of American barbecue, and originally was made with vinegar, ground black pepper, and hot chili pepper ...
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Trader Joe's Carolina Gold Barbeque Sauce Trader Joe's Thanks to the not-so-subtle infusion of yellow mustard, Carolina Gold BBQ sauce is infinitely tangier than your standard bbq sauce.
Whether it's on wings, ribs, or brisket, it's always a treat.
5. Transfer the pork to a work surface and let rest for 30 minutes. Pull the meat off of the bones; discard the bones, gristle, skin and fat. Using tongs and a fork, or your fingers, finely shred the meat and transfer it to a large bowl. Toss the shredded meat with 1/4 cup of the reserved roasting juices and serve with barbecue sauce.
Mustard-based barbecue sauce [18] is common in the central part of South Carolina, [19] and is style of barbecue is most strongly associated with South Carolina. [20] [21] It is sometimes called "Carolina Gold". [22] [13] It may have originated in the French and German immigrant community that arrived in South Carolina in the 18th century.
As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for "red slaw" (also called "barbecue slaw"), which is coleslaw made by using Lexington-style barbecue sauce in place of mayonnaise.