Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. The ingredient list is pure pantry staples — two types of vinegar, a trio of peppers, sugar, and salt — so there's nothing hidden, nothing processed, and absolutely no risk of sneaky nut-derived additives. That transparency is a genuine relief when you're navigating store-bought sauces that can carry unexpected allergen warnings. The double-vinegar base gives it that sharp, lip-smacking backbone that defines the Eastern Carolina tradition, while the cayenne and red pepper flakes build a slow, satisfying heat. A quick simmer dissolves the sugar and salt, then the sauce just sits and steeps until the flavors deepen into something bold and complex. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have it ready for every cookout, taco night, or weeknight roast that needs a little kick.
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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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