Emulsifier 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 store-bought sauces are loaded with stabilizers and emulsifiers to give them that thick, glossy texture — but this one skips all of that entirely, relying on nothing but pantry staples to deliver serious flavor. Two types of vinegar form the sharp, acidic backbone, while red pepper flakes, cayenne, and black pepper build a slow, satisfying heat. A touch of sugar and salt round everything out, and a gentle simmer is all it takes to bring it together. The sauce stays beautifully thin and pourable, which is exactly how Eastern Carolina BBQ is supposed to work — soaking into the meat rather than sitting on top of it. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready whenever the grill calls.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!