Carolina Eastern Vinegar Sauce

March 4, 2015

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.