By Steven Raichlen
Updated Oct. 10, 2023
- Total Time
- 5 minutes
- Prep Time
- 2 minutes
- Cook Time
- 3 minutes
- Rating
- 4(44)
- Notes
- Read community notes
This mouth-puckering condiment was one of America’s original barbecue sauces, and while a watery mix of cider vinegar, hot red-pepper flakes, salt and pepper may not seem like barbecue sauce to most Americans, North Carolina-style pulled pork just wouldn’t taste right without it. The vinegar counterpoints the fatty pork, while the black and hot peppers crank up the heat. In the western part of the state, ketchup or tomato sauce is often added for sweetness, a practice made optional in this recipe. Some pit masters add liquid hot sauce in place of (or in addition to) red-pepper flakes, while others add water to diminish the vinegary bite.
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Ingredients
Yield:2 cups
- 2cups apple cider vinegar
- 2tablespoons ketchup (optional)
- 1 to 2tablespoons red-pepper flakes
- 1tablespoon kosher salt (such as Diamond Crystal), plus more to taste
- 1teaspoon freshly ground black pepper, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
38 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the vinegar, ketchup (if using), red-pepper flakes, salt and pepper in a jar with a tight-fitting lid and shake until the salt dissolves (or place the ingredients in a bowl and whisk until the salt dissolves). Season to taste with more salt or pepper as needed.
Step
2
To serve, mix with or spoon over pulled pork. (It’s also great over shredded barbecued chicken or lamb.) Sauce keeps, refrigerated, for up to 2 weeks.
Ratings
4
out of 5
44
user ratings
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Cooking Notes
Michael
I make a slightly more complicated version based on Craig Claiborne's "southern barbeque sauce." It will keep for YEARS in the fridge. The acidity and sugar in ketchup, vinegar, lemon,, and mustard is a very hostile environment for microorganisms.
Shuggie
This the way it’s done. No need for fancy additions unless, of course, you just want to. Put the results in a soft white bun, top it with fresh slaw, close it up and enjoy the deliciousness running down your hands. You are at B’s.
j
No ketchup please, if you want to make an eastern NC-style sauce. Ketchup goes in Lexington NC-style sauce, which is sweeter and thicker.
Lee
I learned to make this with a couple of tablespoons of brown sugar added to the mix. It is a great addition to a nice slice of cold watermelon. Kind of an American take on using Tajin on fruits.
Lee
Pro Tip: never include the ketchup.
Tom Davis
"Sauce keeps, refrigerated, for up to 2 weeks"?This sauce will keep indefinitely in a Mason jar in a cabinet.
E
NC vinegar sauce also makes the best slaw! Shred your cabbage like they did at Speedys in Lexington or slice it finely, and pour vinegar sauce on top. Delish!!
Do
I sooooooo appreciate the recipe for this BBQ sauce. I don't do any sugar, honey, artificial sweetener or natural sweeteners and this sounds like a very special addition to add to my pulled pork or chicken.
Tom
Shhhhh...secret. A mix of tobasco and ACV tastes almost the same.
Christie
Skip the salt, and add brown sugar instead. The sugar will balance out some of the tart & spice. Bonus points if you add some Texas Pete hot sauce.
CB Wilson
Best on pit-cooked pork—which takes about 12 hours until it’s perfectly tender and flavorful.
ASB
"Sauce keeps, refrigerated, for up to 2 weeks."Is there any reason on earth why a mixture of vinegar, salt, and dried spices wouldn't keep indefinitely — even if not refrigerated? Does the flavor go off somehow over time, or is this just an absurd abundance of caution?
E
NC vinegar sauce also makes the best slaw! Shred your cabbage like they did at Speedys in Lexington or slice it finely, and pour vinegar sauce on top. Delish!!
RTP Guy
Better than mayonnaise for sure. I personally like western NC style, with just a touch of tomato, to make red slaw.
John
No ketchup - hot sauce (lots of it not pepper flakes) and Sweet-n-Lo packets - a little white vinegar for tang.
Tom Davis
"Sauce keeps, refrigerated, for up to 2 weeks"?This sauce will keep indefinitely in a Mason jar in a cabinet.
Scratching
A good start to a great BBQ sauce. I've made my own for years, and while it includes all of Mr. Raichlen's ingredients(minus the catsup, I use some paste and fresh tomatoes), it also has about 10 others. After an overnight dry rub, I finish the meat with my "wet rub", on the fire.Ribs...chicken...doesn't get any better.
Amy
You can also use this as a condiment on collard greens. I also agree withe the reader below about leaving out the ketchup.
c.
We in NC sometimes might add a fifth or so of bourbon, ha ha. Also the full deal includes lemons. Scott's, a black run business down East, makes the classic HOT BBQ sauce and it is cheap.
Wheelie
Another option here is to get a bunch of hot peppers - jalapeños, serranos, habaneros, no need to be fancy just bear in mind the heat levels - and poke holes in them, pack them in a jar with some peppercorns and cover with cider vinegar. Stick it in the fridge and wait a bit (or sous vide it at ~135F for a couple of hours), top off with more vinegar as you use it. It’s wonderful in marinades, bbq sauce, salad dressing for tomato salad.
Thomas
Ketchup is definitely optional. It’s presence would induce harsh words in much of North Carolina. As noted in the original article.
RTP Guy
Yes, feelings are so strong that it's almost like a religion.
Lee
Pro Tip: never include the ketchup.
j
No ketchup please, if you want to make an eastern NC-style sauce. Ketchup goes in Lexington NC-style sauce, which is sweeter and thicker.
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