Gluten Free Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar sauce is the kind of condiment that makes pulled pork sing — thin, tangy, fiery, and completely addictive. The beauty of this style of BBQ sauce is that it's built entirely on pantry staples: two types of vinegar, a trio of peppers, sugar, and salt. There's no thickener, no starch, and no soy sauce hiding in the background, which means it's naturally free of gluten without any substitutions or workarounds needed. The double vinegar base — apple cider and white — gives it that sharp, lip-smacking backbone that Eastern Carolina pitmasters have been perfecting for generations. A short simmer dissolves the sugar and salt, then the pepper flakes steep as the sauce cools, building slow heat that sneaks up on you in the best way. It keeps in the fridge for up to four weeks, so you can make a batch on Sunday and drizzle it over everything from smoked chicken to roasted vegetables all week 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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