Lactose Free Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar BBQ sauce is the real deal — sharp, spicy, and unapologetically bold in a way that store-bought bottles rarely manage to capture. The beauty of this style of sauce is that it has always been naturally free of dairy, built entirely on pantry staples like apple cider vinegar, white vinegar, and a punchy trio of peppers. No cream, no butter, no hidden milk solids to worry about — just pure, tangy heat that lets the meat do the talking. A quick whisk over medium heat is all it takes to dissolve the sugar and salt into a perfectly balanced sauce, and then the pepper flakes do their thing as everything steeps and cools. The result is a thin, pourable sauce with serious depth that clings beautifully to pulled pork, grilled chicken, or anything else coming off the smoker. Make a batch and stash it in the fridge, where it keeps for up to four weeks and honestly gets better as the flavors continue to meld.
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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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