Chestnut Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this classic 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 sharp, bright base, while red pepper flakes, cayenne, and black pepper layer in serious heat that builds with every bite. A touch of sugar and salt round everything out so the sauce is bold without being one-dimensional. Because it's built entirely from pantry staples — no specialty sauces, no thickeners, no mystery additives — you know exactly what's going into the bottle, which is a genuine relief when you're navigating ingredient labels at the store. Tree nut concerns essentially disappear here since every single component is a straightforward spice, vinegar, or seasoning. Whisk it together, let it steep, and you've got a sauce that keeps in the fridge for up to four weeks and only gets better as the flavors deepen. Drizzle it over smoked pork, use it as a mop during grilling, or splash it onto coleslaw for a little Carolina attitude on your plate.
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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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