Pork Free Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar sauce is one of the most iconic condiments in American barbecue, and this version is as pure and punchy as it gets. Two types of vinegar form the tangy backbone, while red pepper flakes, cayenne, and black pepper layer in a slow, building heat that keeps you coming back for more. A touch of sugar and salt round everything out so the sauce is bold without being one-note. Because every single ingredient here is plant-based and pantry-simple, there are absolutely no hidden animal products or pork-derived additives to worry about — just clean, honest heat. The brief simmer on the stovetop does the heavy lifting, dissolving the sugar and salt while the pepper flakes begin to bloom in the warm liquid. Once it cools and steeps, the flavors deepen into something that tastes like it's been a family secret for generations. Keep a jar in the fridge and you'll find yourself reaching for it on pulled chicken, roasted vegetables, or anything else that needs a serious flavor boost.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!