Gelatin Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and deeply rooted in Carolinian tradition, this vinegar-based BBQ sauce is the kind of condiment that makes pulled pork sing. It skips the thick, syrupy base of most commercial sauces entirely — which means no hidden additives, no mystery thickeners, and absolutely nothing derived from animal byproducts like gelatin. Every single ingredient here is straightforward pantry staple territory: two types of vinegar, a trio of peppers, sugar, and salt. The double vinegar hit from apple cider and white vinegar gives it that signature sharp backbone, while the cayenne and red pepper flakes build a slow, satisfying heat. A short simmer on the stovetop is all it takes to dissolve the sugar and salt, and then the sauce just sits and gets better as the pepper flakes steep into it. It keeps in the fridge for up to four weeks, so you can batch it once and reach for it all grilling season long.
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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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