Nitrate & Nitrite Free Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar sauce is the real deal — thin, tangy, and fiery in the best possible way, built entirely from pantry staples you can trust. Most commercial BBQ sauces are loaded with preservatives and cured-meat-adjacent additives that make label-reading a chore, but this one is completely clean by design. Every ingredient here is straightforward: two types of vinegar, a trio of peppers, a pinch of sugar, and salt — nothing hidden, nothing processed. The double vinegar base gives it that signature sharp bite that cuts right through rich pulled pork or grilled chicken, while the cayenne and red pepper flakes build a slow, satisfying heat. You just whisk everything together in a saucepan, let it cool, and the pepper flakes do the rest as they steep into the liquid. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready whenever the grill comes out. If you've been missing bold, authentic BBQ flavor without the ingredient anxiety, this sauce is exactly what you've been looking for.
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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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