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I should probably, in the spirit of full disclosure, tell you that I am not from the South. I am from California, and to me, barbecue or bbq means meat cooked on a grill, over an open flame, ideally on the rare side. Heck, you could even throw some corn on there. Or artichokes. Or be really crazy and barbecue some avocados.
Fortunately for you all, this recipe is not one of my family recipes. It’s from my friend Mallory, who is from Illinois but LIVES in South Carolina, and she’s married to a North Carolinan (Carolingian?) to boot. Carolina Barbecue isn’t the style of barbecue most of you Yankees think of — there is no tomato, no molasses, no honey, no sweet and sticky sauce. Just vinegar, and lots of it. This is sour barbecue, and I love it. Hello, my name is Kate and I am addicted to things that are tart.
Of course, a real barbecue aficionado will point out that this is not barbecue at all because there is no fire or smoke, and that would be true, but let’s just ignore that, because I don’t know about you but I don’t have a barrel smoker in my yard – heck, I don’t have a yard – and a crockpot will just have to do.
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