Pregnancy Friendly Eastern Carolina Vinegar BBQ Sauce
Tangy, bold, and deeply satisfying, this classic Eastern Carolina-style sauce delivers that signature vinegar punch that makes slow-cooked pork absolutely sing. The ingredient list is refreshingly short — just pantry staples like apple cider vinegar, white vinegar, a little sugar, and a trio of peppers — so you know exactly what's going into every drop. That kind of transparency matters when you're being more mindful about what you eat, and there are no mystery additives or preservatives hiding in here like you'd find in most store-bought bottles. The heat from the red pepper flakes and cayenne is real, so feel free to dial it back slightly if your tolerance has shifted lately — the sauce is just as delicious with a gentler kick. A quick simmer on the stovetop lets everything dissolve and meld together beautifully, and then the sauce just gets better as it steeps and cools. It keeps in the fridge for up to four weeks, which means you can make a batch ahead and have it ready whenever the craving for smoky, saucy goodness strikes.
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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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