Sesame Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically bold, 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, a pinch of sugar, and salt — so there's nothing mysterious hiding in the ingredient list. That simplicity is actually great news for anyone navigating sesame allergies, since store-bought BBQ sauces can be surprisingly sneaky about undisclosed additives and shared production lines. Here, you control every single ingredient from start to finish. The double-vinegar base gives it that sharp, lip-smacking backbone that Eastern Carolina BBQ is famous for, while the cayenne and red pepper flakes build a slow, satisfying heat. A quick simmer is all it takes, and then the sauce just needs time to steep and mellow before it's ready to pour. Make a jar on Sunday and you'll be reaching for it all week long.
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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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