High Fructose Corn Syrup Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. Most store-bought BBQ sauces are loaded with high fructose corn syrup, which sneaks in even when you least expect it — but this one skips all of that entirely. The heat comes from a triple punch of red pepper flakes, black pepper, and cayenne, while a single tablespoon of plain granulated sugar is all you need to balance the sharp bite of the two vinegars. Whisking everything together in a saucepan for just a few minutes is genuinely all the effort required. As the sauce cools, the pepper flakes steep into the liquid and the whole thing deepens into something that tastes like it's been a family secret for decades. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready to drizzle over anything that comes off the grill or smoker.
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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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