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
2 cups cider vinegar
1 1/2 cups water
1 cup dry white wine
1/3 cup vegetable oil
3 tablespoons Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon sweet paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
One 3 1/2-pound rotisserie chicken
4 hamburger buns, split
1 cup prepared coleslaw
How to Make It
In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.
Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: 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.