Carrageenan Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. The double hit of apple cider and white vinegar creates a bright, sharp backbone, while red pepper flakes, cayenne, and black pepper layer in serious heat that builds with every bite. Store-bought BBQ sauces are notorious for sneaking in thickeners and stabilizers — carrageenan included — so making your own is the smartest move if you want total control over what's in the bottle. Every single ingredient here is a pantry staple, and the whole thing comes together in one small saucepan with nothing more than a whisk and a little patience. Once the pepper flakes steep as the sauce cools, the flavor deepens into something that tastes like it's been a family secret for decades. Pour it over smoked pork, use it as a dipping sauce, or splash it onto grilled chicken — it keeps in the fridge for up to four weeks, so you'll always have a clean, additive-free option ready to go.
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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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