The only thing I know for sure about Carolina-style barbecue sauce is that there isn't one.
The base is usually always vinegar and pepper, but then depending on
which part of the state(s) you're dealing with, there are countless
additions and variations.
This one features fresh apple to add a
little extra something, but otherwise it's a fairly straightforward,
totally in-your-face with tang and heat barbecue sauce recipe. It was
fantastic on a molasses-brined pork chop that you'll see in an upcoming
video.
One note for those of you that pay
particularly close attention to these videos; you may wonder why I mash
the cooked apples in the saucepan, when I'm going to put the sauce in
the blender anyway. Extreme sauce ugliness, that's why.
I was originally going to leave the
sauce unblended, with the hopes the apple would basically disintegrate
into the sauce, but when I stirred in the mustard the sauce suddenly
looked like the opposite of something you'd want to eat.