Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce Recipe

One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Published July 03, 2019
20190618-barbecue-smoked-pork-shoulder-pulled-pork-sandwiches-vicky-wasik-10
Photograph: Vicky Wasik

Why It Works

  • Infusing the sauce with spices builds its flavor.
  • Layering spice using multiple ingredients (black pepper, red pepper flakes, hot sauce) increases the sauce's complexity.
  • Brown sugar balances out the strong vinegar character and heat of the sauce.
  • An optional tablespoonful of ketchup will give the sauce a slightly redder tinge and increased viscosity, for those who prefer that.

A classic of Eastern North Carolina–style barbecue, this sauce isn't thick like the tomato-based ones most people think of when they picture barbecue sauce. It's on the thinner side, made mostly of cider vinegar that's seasoned with black pepper, red pepper flakes, and brown sugar.

This type of sauce is traditionally mixed into pulled pork to moisten and flavor it, not used as a slather on top of the meat like other sauces. It gets better after a day or two, when the flavors have had a chance to infuse and meld.

Recipe Details

Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce Recipe

Active 5 mins
Total 5 mins
Serves 16 servings
Makes 2 cups
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups (480ml) apple cider vinegar

  • 2 tablespoons (15g) coarsely ground black pepper

  • 1 1/2 tablespoons (20g) packed dark or light brown sugar

  • 2 teaspoons (8g) Diamond Crystal kosher salt

  • 2 teaspoons (10ml) hot sauce, such as Texas Pete

  • 1 teaspoon red pepper flakes

  • 1 tablespoon (15ml) ketchup (optional)

Directions

  1. In a small bowl or squeeze bottle, combine vinegar, pepper, sugar, salt, hot sauce, red pepper flakes, and ketchup (if using). Stir or shake well until sugar and salt are dissolved. Taste and adjust seasonings as desired. Dilute with a small amount of water, if desired. Use immediately as needed, or store at room temperature for up to 2 weeks.

Special equipment

Squeeze bottle (optional)

Make-Ahead and Storage

The sauce can be stored at room temperature for up to 2 weeks. It gets better after the first day or two, so make it in advance if you can.

This Recipe Appears In

Nutrition Facts (per serving)
14Calories
0gFat
2gCarbs
0gProtein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories14
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 196mg9%
Total Carbohydrate 2g1%
Dietary Fiber 0g1%
Total Sugars 1g
Protein 0g
Vitamin C 0mg1%
Calcium 8mg1%
Iron 0mg1%
Potassium 42mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes