Soy Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this classic Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork disappear fast. The combination of apple cider vinegar and white vinegar creates a sharp, bright base, while red pepper flakes, cayenne, and black pepper build a slow, satisfying heat that lingers in the best way. A touch of sugar and salt rounds everything out so it never tips into harsh territory. Most store-bought BBQ sauces are loaded with additives and often contain soy-derived ingredients hiding in the fine print — this one is made entirely from pantry staples you can read at a glance. The method is as low-effort as it gets: a quick whisk over heat, a rest to let those pepper flakes steep, and you're done. It keeps in the fridge for up to four weeks, so you can make a batch and reach for it all season long. Whether you're dousing a pork shoulder or using it as a dipping sauce, this is the real-deal stuff.
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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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