This tangy, fiery sauce is the real deal — a true Eastern Carolina classic built entirely on vinegar, heat, and a touch of sweetness. No tomatoes, no cream, no thickeners, and absolutely nothing derived from tropical fruits, which makes it a naturally clean choice for anyone navigating coconut-related restrictions. The double hit of apple cider and white vinegar creates that sharp, mouth-watering backbone that makes pulled pork sing, while red pepper flakes, cayenne, and black pepper layer in serious heat that builds with every bite. A small spoonful of sugar and a pinch of kosher salt round everything out without dulling the punch. The whole thing comes together in one saucepan with about five minutes of active effort, then the sauce just needs time to cool and steep so those pepper flakes can work their magic. Store it in a glass jar in the fridge and you'll have a bold, ready-to-pour condiment on hand for weeks — perfect for dousing slow-cooked pork, drizzling over grilled chicken, or using as a dipping sauce straight from the bottle.
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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.
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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