Cinnamon Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes slow-cooked pork sing. The double hit of apple cider and white vinegar creates a bright, acidic backbone, 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 without tipping the sauce into sweetness — it stays sharp and bold, exactly the way it should be. Many bottled BBQ sauces sneak in warm spices that can be a real problem for people avoiding cinnamon, but this recipe keeps things clean with a short, straightforward ingredient list you can verify at a glance. The stovetop method is quick and low-effort — just whisk, steep, and cool — and the result is a sauce that actually improves as it sits in the fridge. Pour it over pulled pork, brush it onto grilled chicken, or use it as a dipping sauce for anything that needs a vinegary kick. Once you have a jar of this in your refrigerator, you'll wonder how you ever settled for store-bought.
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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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