Brazil Nut Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this vinegar-based BBQ sauce is the real deal straight out of Eastern Carolina tradition. Two types of vinegar form the backbone, while red pepper flakes, cayenne, and black pepper layer in a slow-building heat that makes every bite of smoked or pulled pork absolutely sing. There's no thickener, no tomato, and no mystery — just pantry staples whisked together in a single saucepan until the sugar and salt dissolve. The steeping step is where the magic happens, letting those pepper flakes bloom into the liquid and deepen the flavor before you ever open a bottle. For anyone navigating tree nut allergies, a sauce like this is a breath of fresh air — every ingredient is straightforward and easy to verify, with zero risk of hidden allergens sneaking in. Make a batch on Sunday and keep it in the fridge for up to four weeks, ready to drizzle over anything that comes off the grill.
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Learn more →Ingredients
8 servings
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 tbsp red pepper flakes
- 1 tsp black pepper, freshly ground
- 1 tsp cayenne pepper
- 1 tbsp granulated sugar
- 1 tsp kosher salt
Instructions
- 1
Combine the apple cider vinegar, white vinegar, red pepper flakes, black pepper, cayenne, sugar, and salt in a small saucepan over medium heat, whisking until the sugar and salt are fully dissolved, about 3–4 minutes.
- 2
Remove from the heat and let the sauce cool to room temperature, about 30 minutes, so the pepper flakes steep and the flavors meld.
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