Tangy, fiery, and unapologetically bold, this Eastern Carolina-style vinegar sauce is the kind of condiment that turns a simple plate of pulled pork into something worth talking about. The beauty of this recipe is in its simplicity — just pantry staples like apple cider vinegar, white vinegar, red pepper flakes, cayenne, and a touch of sugar whisked together over heat. There's no thickener, no filler, and absolutely nothing derived from grain, making it a naturally safe choice for anyone avoiding rye without having to scrutinize a single label. The double vinegar base gives it that sharp, lip-smacking punch that defines the Carolinas' most beloved BBQ tradition, while the layered heat from both cayenne and red pepper flakes builds slowly and satisfyingly. Letting the sauce steep as it cools is the secret step — those pepper flakes bloom in the warm liquid and deepen the flavor in a way that no store-bought bottle can replicate. Keep a jar in the fridge and you'll find yourself reaching for it on everything from smoked chicken to roasted vegetables.
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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.
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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