North Carolina Vinegar Sauce

By Steven Raichlen

Updated Oct. 9, 2023

North Carolina Vinegar Sauce
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
5 minutes
Prep Time
2 minutes
Cook Time
3 minutes
Rating
4(49)
Comments
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This mouth-puckering condiment was one of America’s original barbecue sauces, and while a watery mix of cider vinegar, hot red-pepper flakes, salt and pepper may not seem like barbecue sauce to most Americans, North Carolina-style pulled pork just wouldn’t taste right without it. The vinegar counterpoints the fatty pork, while the black and hot peppers crank up the heat. In the western part of the state, ketchup or tomato sauce is often added for sweetness, a practice made optional in this recipe. Some pit masters add liquid hot sauce in place of (or in addition to) red-pepper flakes, while others add water to diminish the vinegary bite.

Featured in: Simple, Satisfying 3-Ingredient Barbecue Sauces

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Ingredients

Yield:2 cups
  • 2cups apple cider vinegar
  • 2tablespoons ketchup (optional)
  • 1 to 2tablespoons red-pepper flakes
  • 1tablespoon kosher salt (such as Diamond Crystal), plus more to taste
  • 1teaspoon freshly ground black pepper, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 301 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the vinegar, ketchup (if using), red-pepper flakes, salt and pepper in a jar with a tight-fitting lid and shake until the salt dissolves (or place the ingredients in a bowl and whisk until the salt dissolves). Season to taste with more salt or pepper as needed.

  2. Step 2

    To serve, mix with or spoon over pulled pork. (It’s also great over shredded barbecued chicken or lamb.) Sauce keeps, refrigerated, for up to 2 weeks.

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Ratings

4 out of 5
49 user ratings
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Comments

Michael

I make a slightly more complicated version based on Craig Claiborne's "southern barbeque sauce." It will keep for YEARS in the fridge. The acidity and sugar in ketchup, vinegar, lemon,, and mustard is a very hostile environment for microorganisms.

j

No ketchup please, if you want to make an eastern NC-style sauce. Ketchup goes in Lexington NC-style sauce, which is sweeter and thicker.

Shuggie

This the way it’s done. No need for fancy additions unless, of course, you just want to. Put the results in a soft white bun, top it with fresh slaw, close it up and enjoy the deliciousness running down your hands. You are at B’s.

Linda Branham

This was my "go-to" recipe, as I've never made a North Carolina vinegar sauce before. I used organic apple cider vinegar, but only half, and then added a cup of white wine. I omitted ketchup and Tabasco, but added a generous amount of black pepper and some Celtic smoked salt. It was amazing on pork ribs, which were rubbed with a smoky peach spice combination.

Dillon W.

Growing up in Eastern North Carolina I have never added the ketchup. I will add some brown sugar to give a bit of sweetness and cut the acidity though. Either option is fine though and definitely worth making when cooking a pig at a pig-pickin or eating a pile of pulled pork with coleslaw.

Do

I sooooooo appreciate the recipe for this BBQ sauce. I don't do any sugar, honey, artificial sweetener or natural sweeteners and this sounds like a very special addition to add to my pulled pork or chicken.

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