Scott & Shannen

Scott & Shannen

Two Milwaukee-crazed cohosts offering up sarcasm, quick-witted content and everything you need to get your morning going!


Ridder's Q Club: East Carolina Barbecue Sauce for Pulled Pork

Does the smell of wood smoke excite you? Does it make your saliva glands begin to secrete? Do you love hovering over a fire watching meat being cooked to perfection. Then you are MY kind of people!

Whether it's smoking, roasting, baking, braising or grilling; with quality meats and some imagination, you can create some mouth water meals and memories with loved ones. As a barbecue addict myself I'm here to give you ideas to take your taste buds on a wild ride.

Photos, Videos, Recipes, and more. If you love to smoke, brine, inject, baste and rub come back often to see what's new.

And if you are firing up the grill, please share! I'd love to try your recipes and see your photos! You can hashtag your grill photos #RiddersQclub.

There are many types of sauces. Each region has it's own fave style. For pulled pork I like a East Carolina sauce which is vinegar based sauce as opposed to traditional, thick barbecue sauce. East Carolina sauce is thin and tanggy. If you feel the vinegar would be too strong for you, you can always cut it down by half, taste it and add accordingly.


2 cups apple cider vinegar

2 Tablespoons maple syrup

1 Tablespoon ground dry mustard

1/4 melted butter

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1 Tablespoon Worcestershire

1 cup packed dark brown sugar

4 teaspoons cornstarch

*** I also like to add a Tablespoon of my BBQ rub.


In a medium saucepan over medium heat, mix cider vinegar, maple syrup, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. Bring to a boil. Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.

Serve over pulled pork.

Recipe from: Adapted from NoblePig

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