Eggless Eastern Carolina Vinegar BBQ Sauce
This tangy, fiery sauce is the real deal — a true Eastern Carolina-style vinegar base that cuts through rich, smoky pulled pork like nothing else. The ingredient list is refreshingly short: two vinegars, a trio of peppers, a pinch of sugar, and salt. That's it. No eggs, no emulsifiers, no mystery additives hiding in a store-bought bottle — just pure, punchy flavor that comes together in minutes on the stovetop. The longer it sits, the more those red pepper flakes steep into the vinegar and deepen the heat, so making a jar ahead of time is absolutely worth it. It keeps in the fridge for up to four weeks, meaning you can have a ready-to-pour sauce on hand for every backyard cookout or weeknight dinner. Drizzle it over a pork shoulder, toss it with shredded chicken, or use it as a dipping sauce — this one earns its place at the table every single time.
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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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