Tar Heel Dirt is a bold tribute to North Carolina’s barbecue heritage, rooted in traditions stretching back to the 1600s. This tangy, peppery blend draws from the deep culinary legacies of Native American, African American, and German influences. Crafted to cut through rich, smoky meats like pulled pork and ribs, it delivers a sharp, unmistakable bite that honors the past in every flavorful sprinkle.
Tar Heel Dirt - Eastern North Carolina Infusion
North Carolina Eastern BBQ Sauce
Liberally coat select cuts of pork with Tar Heel Dirt, working it into the meat with your fingers. Let sit at room temperature for 2 hours.
Smoke at 225°F or slow bake, basting with Mop Sauce as it cooks until the internal temperature reaches 195–201°F. Let rest before serving.
Mop Sauce:
In a saucepan over moderate heat (do not boil), combine:-
2 cups apple cider vinegar
-
¼ cup Tar Heel Dirt
Reserve ¼ cup of the sauce.
Serve pork on a toasted bun topped with coleslaw and the reserved mop sauce.
Perfect sides:
Macaroni & cheese, homemade baked beans.Bonus uses:
Sprinkle on burgers, vegetables, French fries, popcorn, or eggs.-