Eastern North Carolina Barbecue Sauce 2.000
Smoke Signals Aug 25, 2010

Thin and peppery, this vinegar-based sauce is a perfect complement to pulled or chopped pork. After pulling or chopping the pork, douse the meat with sauce.

Make Ahead: This no-cook sauce needs to stand at room temperature for 4 hours. It can be refrigerated in an airtight container for up to 1 month.

Servings: 2 cups
  • 2 cups apple cider vinegar
  • 2 tablespoons light brown sugar, preferably light brown sugar
  • 2 teaspoons salt
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper


Combine the vinegar, brown sugar, salt, crushed red pepper flakes and cayenne and black peppers in a container with a tight-fitting lid; mix well. Let stand at room temperature for at least 4 hours before serving or storing.

The sauce can be refrigerated for up to 1 month.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Nicole Schofer.

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