Cook up a taste of Carolina

Published November 29, 2006

Lowell Scott wanted a recipe for Carolina barbecue sauce. Carolyn Wieland shares a recipe that she says makes enough for one or two chickens. You can make her sauce ahead of time, but be sure to heat it before basting the chicken.

Sheryl Henley says her recipe for slow cooker Carolina barbecue pork is delicious. It's easy to prepare and will be ready when you get home from work. 



BBQ Chicken Sauce

For: Lowell Scott of Gulfport

From: Carolyn Wieland of St. Petersburg

1/2 cup oil

3/4 cup red wine vinegar

1/4 cup water

3 tablespoons sugar

1 teaspoon dry mustard

1 1/2 tablespoons salt

1 1/2 teaspoons Tabasco sauce

1 teaspoon Worcestershire sauce

- Combine all ingredients in a saucepan. Bring to a boil to mix. Reheat if making ahead of time.



Slow Cooker Carolina Barbecued Pork

For: Lowell Scott of Gulfport

From: Sheryl Henley of Temple Terrace

2 onions, quartered

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon pepper

1 boneless pork butt or shoulder roast (4 to 6 pounds)

1 cup cider vinegar

3 tablespoons Worcester- shire sauce

3 teaspoons crushed red pepper

3 teaspoons brown sugar

1 teaspoon dry mustard

1 teaspoon garlic salt

1/2 teaspoon cayenne pepper

- Place onions in slow cooker. Combine brown sugar, paprika, salt and pepper; rub over roast. Place roast over onions.

- Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne. Stir well to mix. Drizzle vinegar mixture over roast; cover. Cook roast on low 10 to 12 hours.

- Remove meat and onions, drain, reserving mixture. Chop or shred meat and chop onions (onions are optional).

- Serve some of the vinegar mixture with the meat so guests can drizzle if desired.


Recipe requests

Sal Cascio is looking for a recipe for Polish sauerkraut soup, and Norma Jean Smith wants a recipe for banana salad. The salad has sliced bananas, crushed peanuts and a sweet and sour dressing made with vinegar. She cannot remember how to make the dressing. Julie Cossaboon has a squash quandary. She wants to cook butternut squash but has no recipes. Any soup or side dish recipes would be welcomed.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.