So easy to make with pantry items on hand, this North Carolina BBQ Sauce is a thin, vinegar-based, spicy one and not a tomato or mustard based BBQ sauce. It’s a MUST on Carolina pulled pork, or as they as, simply barbecue!
What is North Carolina BBQ Sauce?
This is not your average BBQ sauce. While most barbecue sauces are tomato based with either a spicy or sweet flavor, this is a vinegar based BBQ sauce. It’s thin, not thick and with lots of pepper! It also doesn’t have any added smokey flavor.
Apple cider vinegar is the main ingredient with kosher salt, black pepper and red pepper flakes and the sweetness comes from brown sugar.
Ketchup add or no ketchup?
From what I’ve read, this recipe is East North Carolina-style and has no ketchup in the mix. West North Carolina style BBQ sauce has ketchup added, making it redder and sweeter. I myself enjoy them both, especially on my Pulled Pork. You pick and see what is your favorite.
The top one in the photo below is East North Carolina style and the bottom one is West North Carolina style sauce.
Carolinians it seems are one camp or the other when it comes to the ingredients in their BBQ sauce. Some won’t use it if it isn’t clear (no ketchup), some only use the redder, sweeter version.
Then there’s South Carolina! South Carolina has a Mustard BBQ Sauce and I love it on my South Carolina Ribs.
How to make North Carolina BBQ Sauce
- In a saucepan add apple cider vinegar, water, brown sugar, kosher salt, black pepper and red pepper flakes.
- Stir to dissolve the sugar and bring to a boil. Turn off heat, cover, and allow to steep for 15 minutes.
- Remove lid, stir and cool completely before using or storage.
- Refrigerate after using for up to 2 weeks (if it lasts).
Squeeze this stuff all over your next pulled pork sandwich and dig in! Enjoy!
North Carolina BBQ Sauce
Ingredients
- 2 cups apple cider vinegar
- 1 cup water
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp red pepper flakes
- 1/4 cup ketchup optional
Instructions
- Combine all the ingredients in a small saucepan and stir. Bring to a boil, turn off heat, cover, and allow to steep for 15 minutes. Remove lid, stir and cool completely before using or storage. Refrigerate after using for up to 2 weeks (if it lasts).
Finally a N C Eastern BBQ sauce that tells you the ketchup is optional. I was born in Wilmington but grew up around Henderson and Elizabeth City. Every time I go home to visit I indulge in pulled pork North Carolina style with Cole slaw and Texas Pete. I take minced pork BBQ by the pints and freeze for my next whim back to Pennsylvania. I just made a whole pork shoulder into pulled pork and even though my husband likes the red stuff I want mine the vinegar and tangy kind. Thank you for your recipe.
Appreciate you taking the time to write and let me know!
Kevin, I find I am bookmarking your recipes with a plan to try them out as fast as you are providing them. Since it is BBQ season, this NC sauce is a must for me to try. I recently made some pulled pork BBQ that we will be soon enjoying and will be sure this is one of the offered sauces.
Love to read comments like this one Stan! Thanks so much. Grill On!
Vinegar based? Yes please! I’m obsessed with vinegar and put that in pretty much everything. I think I get that from mom because she enjoys it even more than me! This bbq sauce is a must to try this summer! Sounds delicious, Kevin 🙂
#FoodSoulMates 🙂