Nutmeg 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. The double hit of apple cider and white vinegar creates a sharp, bright base that cuts right through rich, fatty barbecue — no thick tomato paste, no molasses, just pure acidic heat. Red pepper flakes, cayenne, and freshly ground black pepper layer in serious warmth, while a touch of sugar and salt keep everything balanced. Many store-bought BBQ sauces sneak in spice blends that can include unexpected seasonings, but this one is built from a short, transparent ingredient list you control entirely. The method couldn't be more straightforward — a quick whisk over medium heat, a patient steep while it cools, and you've got a sauce that only gets better as it sits in the fridge. It's the kind of recipe that rewards you for weeks, ready to splash over smoked meats, stir into coleslaw dressing, or drizzle straight from the jar.
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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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