Carolina Eastern Vinegar Sauce
Carolina Eastern Vinegar Sauce - kvalifood.com
Probably the oldest BBQ sauce style in the US. It is almost entirely vinegar with a little sugar and red pepper. Thin, watery, and sharp. The vinegar cuts through fatty pulled pork, which is the entire point. Dual-purpose: use it as a mop during cooking and as a table sauce.
Ingredients
Makes ca. 480 ml
- 480 ml apple cider vinegar (or distilled white vinegar, for a sharper version)
- 2 tbsp dark brown sugar
- 1.5 tsp crushed red pepper flakes
- 1.5 tsp ground black pepper
- 2 tsp kosher salt
- 2 tsp hot sauce
Directions
- Combine all ingredients in a non-reactive saucepan. Bring to a brief boil while whisking to dissolve the sugar and salt completely, then remove from heat.
- Cool to room temperature and transfer to a clean jar or bottle.
- Refrigerate for at least 24 hours before using. Shake well before each use.
Notes
- For the most traditional version, use distilled white vinegar and skip the boiling - just shake everything together in a jar.
- Adding 1 tbsp ketchup gives slight color and body without changing the character.
- Divide the batch in two before using: one portion for mopping meat during cooking, one for the table. Never dip a basting brush into sauce you plan to serve after it has touched raw meat.
- Keeps for several weeks refrigerated.
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