Mushroom Free Eastern Carolina Vinegar BBQ Sauce
Sharp, tangy, and built entirely from pantry staples, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. The combination of apple cider vinegar and white vinegar creates a bright, acidic backbone, while red pepper flakes, cayenne, and black pepper layer in serious heat that builds with every bite. A touch of sugar and salt round everything out so the sauce is bold without being one-note. For anyone navigating a sensitivity to fungi, store-bought BBQ sauces can be a minefield — many contain yeast extracts, fermented additives, or mystery flavorings that are hard to vet. This recipe sidesteps all of that with a completely transparent ingredient list: just vinegar, spice, and seasoning. Whisk it together, let it steep, and you have a sauce that's ready to drizzle, dunk, or mop onto whatever's coming off the grill. It keeps in the fridge for up to four weeks, so you can make a batch and reach for it all 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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