Citric Acid Free Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar BBQ sauce is the kind of condiment that makes pulled pork sing — thin, tangy, fiery, and deeply savory all at once. Most commercial BBQ sauces are loaded with tomato-based ingredients and preservatives that can sneak in citric acid as a stabilizer or flavor enhancer, making store-bought options a real minefield. This version keeps things beautifully simple: just two vinegars, a trio of peppers, sugar, and salt — nothing hidden, nothing processed. The cayenne and red pepper flakes steep into the warm vinegar as it cools, building a slow, building heat that's bold without being overwhelming. Whisking everything together in a single saucepan means you're done in under five minutes of active cooking, and the sauce only gets better as it sits in the fridge over the following days. It's the kind of pantry-staple recipe you'll find yourself reaching for on everything from smoked chicken to roasted vegetables.
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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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