Go Back Email Link
–+ servings
A jar of orange sauce is on a rustic chair, accompanied by a pepper grinder, salt, and an extra jar of chili flakes.
Print Recipe
5 from 2 votes

Eastern North Carolina Vinegar BBQ Sauce

This eastern North Carolina vinegar BBQ sauce is all about bold, tangy goodness with just the right amount of heat. It’s a no-fuss, no-tomato classic that perfectly balances smoky, rich meats. Use it to sauce up pulled pork, grilled chicken, or even as a zippy marinade!
Prep Time5 minutes
Cook Time0 minutes
Resting Time4 hours
Total Time4 hours 5 minutes
Course: Sauce
Cuisine: American
Diet: Vegan
Servings: 16 servings
Author: Jenny DeRemer
Cost: $0.11 per serving

Ingredients

  • 4 cups distilled white vinegar
  • 3 tablespoons kosher salt
  • 1 tablespoon crushed red pepper more to taste
  • 1 tablespoon black pepper
US Customary - Metric

Instructions

  • Add all ingredients to a mason jar or jug with a tight-fitting lid. Seal it tightly and give it a good shake until everything is well combined.
  • For the best taste, let the sauce rest at room temperature for at least 4 hours—overnight is even better. This allows the ingredients to meld, creating that signature tangy flavor. Serve with your favorite barbecued meats!

Notes

  • Too tangy? Add a little brown sugar or a drizzle of honey; both can soften the sharpness without overpowering the sauce.
  • Not spicy enough? Let the red pepper flakes steep longer.
  • Too sharp? A splash of apple juice can mellow the acidity while adding a subtle sweetness.
  • Want a deeper flavor? Let the sauce rest for 48 hours before using—it only gets better with time!

Nutrition

Serving: 1serving | Calories: 14kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1318mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 150IU | Vitamin C: 0.004mg | Calcium: 8mg | Iron: 0.2mg