Pistachio Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this classic vinegar-based BBQ sauce is the kind of condiment that makes pulled pork sing. It leans entirely on pantry staples — two types of vinegar, a trio of peppers, sugar, and salt — so there's no mystery about what's going into the bottle. That transparency is a genuine relief when you're navigating nut allergies, since store-bought sauces can hide unexpected ingredients in their flavor blends. Here, every single component is straightforward and easy to verify. The double-vinegar base gives it a sharp, bright backbone, while the cayenne and red pepper flakes build a slow, satisfying heat that lingers in the best way. A quick simmer dissolves the sugar and salt, then the sauce just needs time to cool and steep before it's ready to drizzle, dunk, or slather. Make a batch and keep it in the fridge for up to four weeks — it only gets better as the flavors deepen.
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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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