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–+ servings
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 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2 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.

Notes

  • This vinegar-based BBQ sauce can be refrigerated for months or sit out, covered, for a week.

Nutrition

Calories: 111kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1449mg | Potassium: 231mg | Fiber: 1g | Sugar: 14g | Vitamin A: 647IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg