Tar Heel Tang BBQ

SPICY
INGREDIENTS: Black Pepper, Cayenne, Chili Powder, Cumin, Garlic, Oregano, Paprika, Sea Salt
 
Ladies and gentlemen, brace yourselves for a flavor rollercoaster straight out of the heart of Carolina: meet the "Tar Heel Tang"! Imagine a blend so tantalizing, it captures the thrill of a buzzer-beating basketball shot. The Black Pepper and Cayenne step onto the court first, dribbling spicy punches that'll make you cheer from the stands. Following closely behind is the smoky flair of Chili Powder, executing alley-oops with Cumin in a dance that's both fiery and aromatic. Garlic and Oregano dash across the flavor court, offering herbaceous assists, while Paprika adds a dash of warmth, reminiscent of those golden Carolina sunsets. And to bind this all-star team together? The steadfast Sea Salt, ensuring every play is balanced to perfection. Whether you're grilling on game day or just spicing up a Tuesday taco night, a shake of "Tar Heel Tang" guarantees a slam dunk in every bite!
 
Tar Heel Tang Pulled Pork
Ingredients:
4 lbs pork shoulder or pork butt
2 tablespoons Tar Heel Tang Carolina Spice Blend
2 tablespoons olive oil
1 cup apple cider vinegar (for finishing)
Instructions:
Rub the pork shoulder generously with the Tar Heel Tang Carolina Spice Blend.
Let the pork sit for at least 4 hours or overnight in the refrigerator for the flavors to meld.
Preheat your smoker or oven to 275°F (135°C).
Place pork in the smoker or oven and cook for about 6-8 hours or until it reaches an internal temperature of 195°F (90°C).
Remove from heat and let it rest for 20-30 minutes.
Pull the pork apart using two forks, drizzle with apple cider vinegar, and serve with coleslaw on a bun.
 
Tar Heel Tang Grilled Shrimp
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons Tar Heel Tang Carolina Spice Blend
1 tablespoon olive oil
Lemon wedges for serving
Instructions:
Preheat the grill to high heat.
In a bowl, toss the shrimp with olive oil and Tar Heel Tang Carolina Spice Blend.
Thread shrimp onto skewers.
Grill shrimp for 2-3 minutes on each side or until they turn pink and are slightly charred.
Serve immediately with lemon wedges.
 
Tar Heel Tang BBQ Roasted Veggies
Ingredients:
4 cups mixed vegetables (bell peppers, zucchini, red onions, etc.)
2 tablespoons Tar Heel Tang Carolina Spice Blend
2 tablespoons olive oil
Instructions:
Preheat oven to 425°F (220°C).
In a large bowl, toss the vegetables with olive oil and Tar Heel Tang Carolina Spice Blend.
Spread veggies in a single layer on a baking sheet.
Roast for 20-25 minutes, stirring once or twice, until veggies are tender and slightly browned.
Serve as a side dish.
 
Tar Heel Tang BBQ Sauce
Ingredients:
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Tar Heel Tang Carolina Spice Blend
1 tablespoon brown sugar
1 teaspoon hot sauce (like Tabasco, adjust to taste)
1 teaspoon ketchup (optional for a touch of sweetness)
Instructions:
In a saucepan, combine all ingredients.
Bring the mixture to a boil over medium heat.
Reduce heat and simmer for 10-15 minutes.
Remove from heat and allow to cool.
Transfer to an airtight bottle or jar and store in the refrigerator. Shake well before using. Great for pulled pork sandwiches!
 
Tar Heel Tang Creamy Dip
Ingredients:
1 cup mayonnaise
2 teaspoons Tar Heel Tang Carolina Spice Blend
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Instructions:
In a mixing bowl, whisk together all ingredients until smooth.
Taste and adjust seasoning if needed.
Refrigerate for at least an hour to let the flavors meld.
Serve as a dip for veggies, chips, or drizzled-over salads.
 
Tar Heel Tang BBQ Butter
Ingredients:
1/2 cup unsalted butter, softened
2 teaspoons Tar Heel Tang Carolina Spice Blend
1 tablespoon chopped fresh parsley
Instructions:
In a bowl, mix together the softened butter, Tar Heel Tang Carolina Spice Blend, and fresh parsley until well combined.
Lay out a piece of plastic wrap on the counter. Place the butter mixture onto the plastic wrap and shape it into a log.
Roll up the butter in the plastic wrap, twisting the ends to seal.
Refrigerate until firm. Slice and use atop grilled steaks, fish, or freshly baked bread.
 
 
We grind all of them together and package them just before shipping to ensure you get the freshest blend we can create.