Classic eastern North Carolina barbecue sauce has a vinegar—not a tomato—base. It's delicious tossed with pulled chicken instead of the usual pork, and served the traditional way: piled onto soft buns and smothered under cold, creamy coleslaw.More Sandwich Recipes
This time I followed the recipe for the barbecue sauce exactly. It took way longer than 15 minutes for the sauce to reduce. My guy thought the vinegar sauce was too extreme, so we added a little sugar to temper it (about 1/2 teaspoon). We also used a touch of cornstarch to thicken the sauce. Neither of us are too keen on prepared coleslaw, so I bought a pre-packaged coleslaw mix and just added the cabbage and carrots to the buns. The sauce is really complex and had a great flavor. I would definitely make this again.
