Citrus Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and deeply rooted in Southern tradition, this vinegar-based BBQ sauce is the kind of condiment that makes pulled pork sing. Most bottled BBQ sauces sneak in citrus juice or citrus-derived flavor enhancers, which can be a real headache when you're trying to keep things safe — this one skips all of that entirely. The heat comes from a triple punch of red pepper flakes, black pepper, and cayenne, while apple cider vinegar and white vinegar deliver that signature sharp backbone without any orange or lemon in sight. A touch of sugar and kosher salt round everything out, balancing the bite just enough to keep you coming back for more. The method is beautifully simple: whisk everything together over medium heat until the sugar dissolves, then let it steep and cool so the flavors fully develop. It stores in the fridge for up to four weeks, so you can make a batch ahead and have it ready whenever the grill calls.
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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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