It’s Chicken, not pork. We’re taking the great taste of Eastern North Carolina Vinegar Based BBQ and transferring it to chicken. A great alternative to pork, but with the same favorite taste of Carolina Que.
4–6 lb Chicken, whole or cut up
2 cups Apple Cider Vinegar
1 cup Water
½ cup Brown Sugar
1 Tablespoon Red Pepper Flakes
1 Tablespoon Texas Pete Hot Sauce
1 teaspoon Salt
1/2 teaspoon Black Pepper
Place chicken in large sauce pot, cover with an inch of water.
Place chicken over Medium heat on stove top and bring to a boil.
Cover pot. Reduce heat to Medium-Low, simmer chicken for 45-60 minutes or until done.
Prepare the BBQ sauce while the chicken is cooking.
Place apple cider vinegar in a medium sized sauce pot.
Add the water.
Add the brown sugar.
Add red pepper flakes.
Add hot sauce.
Add black pepper.
Stir well. Place over Medium-Low heat, simmer for 20 minutes. Remove and set aside.
Remove chicken from broth. Save broth if desired.
When cool enough to handle, pull the chicken meat from the bones.
Make sure to remove any smaller bones, gristle’s and fat.
Gradually add sauce to pulled chicken meat, increasing to taste.
Taste and season with more salt, pepper, or sauce as desired.
Add sauce as desired. Adjust to suit your personal tastes.
Keywords: bbq chicken, eastern north carolina, vinegar based, pork substitutes, chicken barbecue, bbq, que