The east coast region of the Carolinas have their own sauce for BBQ. Whole hogs and smoked pork shoulders are their meat of choice in the area. To sauce these fatty cuts of meat, they came up with a thin and spicy vinegar sauce. Ketchup-based sauces add flavor to exterior bite of ribs, while vinegar sauces sink into the meats, especially shredded pork, and allow the meat’s flavor to dominate. This sauce is particularly good when poured over North Carolina’s classic pulled pork sandwich that is served in a hamburger bun and topped with coleslaw and pickle chips.
Eastern North Carolina Vinegar BBQ Sauce
- 1 Pint Mason jar
- small saucepan
- Wire whisk
- 1½ cups Cider vinegar
- ½ cup White vinegar
- 2 tbsp Dark brown sugar
- 2 tsp Red pepper flakes
- 1 tbsp Hot sauce like Tabasco or Texas Pete's
- 1 tbsp Ketchup
- 1 tsp Kosher salt
- 1 tsp Black pepper
- Place all of the ingredients in a small saucepan. Bring to a boil and whisk until sugar and salt is completely dissolved. Remove from heat and allow to cool. Pour everything into a Mason jar. Screw lid on and refrigerate for a day. When ready to use, shake vigorously first.
- This vinegar-based BBQ sauce can be refrigerated for months or sit out, covered, for a week.