This eastern-style sauce is vinegar-forward, so using a good brand of cider vinegar is recommended for even more flavor.
Eastern North Carolina Vinegar Sauce
Author: Sauces reprinted with permission from Southern Smoke by Matthew Register, copyright ©2019. Published by Harvard Common Press.
- 3 cups apple cider vinegar
- 3½ tablespoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon ground red pepper
- ½ teaspoon crushed red pepper
- In a large Dutch oven, bring vinegar and salt to a boil over high heat. Add paprika, ground red pepper, and crushed red pepper, stirring until combined. Remove from heat; let cool for 10 minutes.
- Transfer to a glass jar with lid; cover and refrigerate up to 1 month. Shake well before using.
Tangy with a back kick of heat, this sauce is excellent drizzled over barbecue pork.
Western North Carolina Barbecue Sauce
- 2 cups apple cider vinegar
- ¾ cup ketchup
- ½ cup firmly packed light brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons crushed red pepper
- 2 tablespoons hot sauce
- 2 teaspoons ground black pepper
- In a medium Dutch oven, bring all ingredients to a simmer over medium-low heat. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat; let cool for 10 minutes.
- Transfer to a glass jar with lid; cover and refrigerate up to 2 months.