Honey Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically bold, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. A double hit of apple cider and white vinegar forms the sharp, acidic backbone that defines the regional style, while red pepper flakes, cayenne, and black pepper build a slow, satisfying heat. Granulated sugar steps in to round out the edges without leaning on honey or any other liquid sweetener, making it a genuinely clean option for anyone avoiding bee-derived ingredients. Many store-bought BBQ sauces sneak in honey for sweetness, so mixing up your own batch is the surest way to stay in control of what's in the bottle. The method is as simple as it gets — whisk everything together in a saucepan, let the spices steep as it cools, and you're done. It keeps in the fridge for up to four weeks, so you can make a jar ahead and have it ready to drizzle over smoked meats, coleslaw, or anything else that needs a little Carolina attitude.
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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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