Eastern Carolina Vinegar Sauce

Eastern Carolina Vinegar Sauce

A thin, tangy vinegar sauce that cuts through rich smoked pork with sharp, peppery heat.

Total 15 min Makes 16 oz Calories 18/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This thin vinegar-based sauce is the traditional accompaniment to Eastern North Carolina whole-hog barbecue, built from cider vinegar, red pepper flakes, and a touch of sugar rather than tomato. Simmered briefly to meld the flavors, it's splashed over chopped or pulled pork to add brightness and cut through the smoky richness of the meat. Keep a jar on hand for basting during the final stages of smoking or for drizzling at the table.

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 2 tablespoons water
  • 2 tablespoons light brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

Method

  1. Combine the apple cider vinegar, water, brown sugar, red pepper flakes, Worcestershire sauce, kosher salt, black pepper, cayenne, and garlic powder in a small saucepan.

  2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve.

  3. Reduce the heat to low and simmer gently, uncovered, to let the flavors meld.

  4. Remove from heat and let the sauce cool to room temperature; the flavor sharpens and mellows slightly as it sits.

  5. Pour the sauce into a mason jar or squeeze bottle. Shake well before each use, as the pepper flakes will settle.

Rate this recipe

★ 4.7 (1)

Eastern Carolina Vinegar Sauce

This thin vinegar-based sauce is the traditional accompaniment to Eastern North Carolina whole-hog barbecue, built from cider vinegar, red pepper flakes, and a touch of sugar rather than tomato. Simmered briefly to meld the flavors, it's splashed over chopped or pulled pork to add brightness and cut through the smoky richness of the meat. Keep a jar on hand for basting during the final stages of smoking or for drizzling at the table.

15 min 16 oz 18 cal

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 2 tablespoons water
  • 2 tablespoons light brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

Method

  1. 1

    Combine the apple cider vinegar, water, brown sugar, red pepper flakes, Worcestershire sauce, kosher salt, black pepper, cayenne, and garlic powder in a small saucepan.

  2. 2

    Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the sugar and salt fully dissolve.

  3. 3

    Reduce the heat to low and simmer gently, uncovered, to let the flavors meld.

  4. 4

    Remove from heat and let the sauce cool to room temperature; the flavor sharpens and mellows slightly as it sits.

  5. 5

    Pour the sauce into a mason jar or squeeze bottle. Shake well before each use, as the pepper flakes will settle.