Pecan Free Eastern Carolina Vinegar BBQ Sauce
If you love a BBQ sauce that bites back, this tangy, fiery vinegar sauce is about to become a staple in your kitchen. It's the kind of condiment that makes pulled pork sing — sharp, spicy, and just barely sweetened with a touch of granulated sugar to balance all that heat. Every single ingredient here is straightforward pantry stuff: two types of vinegar, a trio of peppers, salt, and sugar. No nuts, no nut-based oils, no mystery blends — just clean, bold flavor you can trust completely. The steeping step is where the magic happens, letting those red pepper flakes and spices bloom into something deeply complex despite the minimal effort involved. It keeps in the fridge for up to four weeks, so you can batch it ahead and have it ready for every cookout, weeknight dinner, or late-night leftover situation. Eastern Carolina BBQ purists swear by this style, and one taste will show you exactly why.
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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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