Walnut Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and unapologetically simple, this Eastern Carolina-style vinegar sauce is the kind of condiment that makes pulled pork sing. A double hit of apple cider and white vinegar forms the sharp, acidic backbone that defines the regional style, while red pepper flakes, cayenne, and black pepper layer in serious heat. A touch of sugar and salt round everything out so the sauce never feels one-dimensional. Store-bought BBQ sauces can be a minefield of unexpected add-ins, but this one is built entirely from pantry staples you can see and trust. The short stovetop step just dissolves the sugar and salt — then the real magic happens as the pepper flakes steep during the cool-down, deepening the flavor without any extra effort. 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 late-night sandwich situation that comes your way.
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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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