Xanthan Gum Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and deeply rooted in tradition, this Eastern Carolina-style sauce is the kind of thing that makes a pulled pork sandwich unforgettable. The beauty of this recipe is in its simplicity — just two vinegars, a handful of spices, and a touch of sugar whisked together over gentle heat. Many commercial BBQ sauces rely on thickeners and stabilizers to get that glossy, clingy texture, but this one stays true to its regional roots with a thin, punchy pour that soaks right into the meat. No hidden additives, no gums, no fillers — just clean pantry staples that have been doing the job in Carolina pits for generations. The cayenne and red pepper flakes bring real heat, while the apple cider vinegar adds a mellow fruitiness that balances the sharp white vinegar backbone. It comes together in minutes and only gets better as it sits, making it a smart batch-cook condiment to keep in the fridge for weeks of easy weeknight meals.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!