Eastern Carolina sauce is nothing like the thick, sweet sauce in most bottles. It's thin, sharp and peppery, made to soak into chopped pork and cut through the fat. It takes about five minutes to make.
The recipe
Ingredients
- 2 cups apple cider vinegar
- 1 tbsp packed brown sugar
- 1 tbsp kosher salt
- 2 tsp red pepper flakes
- 1 tsp coarse black pepper
- 1/2 tsp cayenne
- 1 tsp hot sauce, such as a Louisiana-style sauce (optional)
- 2 tbsp ketchup (optional, for Lexington-style)
Steps
- Add the vinegar, brown sugar, salt, red pepper flakes, black pepper and cayenne to a small saucepan.
- Warm over medium-low heat for about 5 minutes, stirring until the sugar and salt dissolve. Don't let it boil. You can also skip the heat and shake everything in a jar until dissolved.
- Stir in the hot sauce if using. For Lexington-style sauce, whisk in the ketchup.
- Pour the sauce into a clean jar or squeeze bottle and let it cool.
- Let it rest for at least a few hours, or overnight in the fridge, so the pepper flavor builds.
- Shake well before using. Sprinkle a little over freshly pulled pork and toss, then taste and add more as needed. Serve extra on the side.
Why this works
Pulled pork is rich and fatty. A sweet, thick sauce piles on more richness, but a sharp vinegar sauce cuts right through it. The salt and pepper soak into the meat instead of sitting on top. This is the oldest style of barbecue sauce in the Carolinas, and many people think it lets the smoked pork shine best.
Eastern vs. Lexington style
| Style | Base | Taste | Common use |
|---|---|---|---|
| Eastern NC | Vinegar and pepper only | Sharp, thin, peppery | Whole hog, chopped pork |
| Lexington (Piedmont) | Vinegar with a little ketchup or tomato | Tangy, slightly sweet, light red | Pork shoulder, red slaw |
Both are thin. Lexington-style just adds a little tomato and sweetness. Try both and see which you like.
How to use it
- Pulled pork: toss a few spoonfuls into smoked pulled pork right after shredding, while the meat is hot.
- Mop sauce: brush or spritz it on a pork shoulder during the cook to add moisture and flavor.
- Slaw: mix a few tablespoons into chopped cabbage with a pinch of sugar for a quick vinegar slaw.
- Chicken: splash it on smoked chicken thighs or smoked whole chicken.
Go easy at first. The sauce is strong, and it's easier to add more than to take it away.
Make ahead and storage
Vinegar keeps this sauce stable for a long time. Store it in a sealed jar in the fridge for up to 2 months. The heat gets stronger as the pepper flakes sit, so taste before you use an older batch.
Variations
Hotter: double the red pepper flakes and cayenne.
Smoother: strain out the pepper flakes after a day for a cleaner sauce.
Sweeter: add another tablespoon of brown sugar or a spoonful of honey.
Want a thicker sauce for ribs? Try our Kansas City BBQ sauce or the best BBQ sauces you can buy.
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