Last spring my family vacationed in the Raleigh, North Carolina area. Highlights of the trip included white sandy beaches, my daughter’s first dip in the ocean and, of course, THE FOOD. What’s not to love about sweet tea, hush puppies (fried dough) and slow-cooked, perfectly sauced meats?
When it comes to barbecue in this Southern state, there’s an ongoing feud over which style is best. For people that live in the western part of the state, it’s ketchup-based barbecue sauce all the way. But head over to the East Coast, and suddenly it’s all about the vinegar-based sauce. You can find both styles in Raleigh but our favorite restaurant serves up authentic barbecue of the vinegar variety.
Recreating that vinegary-in-a-good-way flavor is ridiculously easy with a handful of pantry staples (and three pounds of pork). So for the July Wow Guide, our food editors did just that—in the slow cooker, of course. The taste takes me right back to that summer vacay.
Here's how I make it my own:
- Swap in dark brown sugar for of light brown sugar for a little more depth of flavor.
- Kick up the heat with 1-2 tablespoons of Sriracha sauce stirred in at the end. (My husband approves!)
- Make a double batch and freeze the extras. The pork is a great recipe jump starter. Here’s four delicious ways to serve it.