Turmeric Free Eastern Carolina Vinegar BBQ Sauce
Sharp, tangy, and built entirely from pantry staples, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. The ingredient list is refreshingly straightforward — two vinegars, a trio of peppers, sugar, and salt — with absolutely no spice blends or pre-mixed seasonings that might sneak in unwanted ingredients. That simplicity is exactly what makes it such a reliable choice when you need to avoid turmeric, which hides in countless store-bought BBQ sauces and spice rubs. You just whisk everything together in a saucepan until the sugar and salt dissolve, then let the pepper flakes steep as the sauce cools to deepen that slow, building heat. The result is a thin, pourable sauce with real backbone — bright acidity from the double vinegar base, warmth from the cayenne and red pepper flakes, and just enough sweetness to balance it all out. 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 dinner that needs a little kick.
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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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