Old-Time Eastern North Carolina Barbecue Sauce
A sharp cider-vinegar barbecue sauce with red pepper heat, built for cutting through rich smoked pork with bright, old-school Carolina tang.
Prep 10 min · Cook 15 min · Total 25 min · Makes about 16 cups
Ingredients
- 1 gallon cider vinegar
- 1 1/3 cup crushed red pepper
- 2 tablespoons black pepper
- 1/4 cup salt
Directions
- Add the salt, black pepper, and crushed red pepper to a large bowl, and stir them together.
- Pour in the cider vinegar gradually, mixing the whole time so the seasonings disperse evenly.
- When everything is fully mixed, move the sauce into an airtight container and keep it in a cool spot for up to 2 weeks.
- Before using, warm the sauce over medium-low heat until it comes to a simmer.
- Let it simmer for 10 minutes, then serve it with your favorite barbecue dish.