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.

American North carolina Piedmont BBQ Sauce

Eastern North Carolina Vinegar BBQ Sauce

Serve this sauce over any pork product to cut its richness and further enhance its flavor. It really shines when it can soak into the tiny pieces of the shredded or chopped pork used to make a classic pulled pork sandwich.

5 from 2 votes

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Course: BBQ, Condiment, Sauce

Cuisine: American, American South, North American

Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: cups

Author: My Hungry Traveler

Equipment

1 Pint Mason jar
small saucepan
Wire whisk

Ingredients

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

US Customary – Metric

Instructions

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.