This Carolina vinegar bbq sauce recipe adds a spicy tang to pulled pork or other barbecued meats, and it's so easy to make. Here are 2 ways to make it.
North Carolina is famous for its barbecue. There are many regions in the U.S. that take great pride in their barbecue, but North Carolina bbq is a regional inspiration that has inspired spirited debate for many decades.
Pork is particularly prevalent here, from whole hog barbecue to slow roasted pork shoulder and so much more. Where you'll find particular disagreement - or really just good old fashioned rivalry - involves Carolina Vinegar BBQ Sauce.
Vinegar based bbq sauce in the Carolinas is everywhere in the region, though you'll find two distinctive variations dividing the state. Eastern Carolina BBQ Sauce is a simple blend of vinegar, red pepper flakes and salt and pepper. Western Carolina BBQ Sauce uses that base and incorporates tomato, usually in the form of ketchup and/or tomato paste or sauce.
Both versions are delicious, and it really depends on whether or not you prefer a touch of tomato with your sauce. It's really up to you.
Carolina style barbecue sauce, either way, is great on just about any barbecued meats, though it is ideal as a contrast to the fattiness of smoked pulled pork, adding a wonderful spicy tang.
I love just about any Carolina barbecue sauce I've encountered, and would be hard pressed to choose between Western and Eastern North Carolina versions. I'll take both, please!
For the recipe below, I've included information for how to make both versions. Feel free to adjust to your own personal preference.
Let's talk about how we make Carolina Vinegar BBQ Sauce, shall we?
Carolina Vinegar BBQ Sauce Ingredients
For Eastern Carolina Vinegar BBQ Sauce:
- Vinegar. I like to use both white vinegar and apple cider vinegar for sweetness, but you can use white vinegar or apple cider vinegar only, if preferred.
- Red Pepper Flakes. Use as much as you'd like.
- Salt and Black Pepper.
For Western Carolina Vinegar BBQ Sauce:
- Ketchup.
- Tomato Paste.
How to Make Carolina Vinegar BBQ Sauce - the Recipe Method
Heat the Ingredients. Heat all of the ingredients to a large pan over medium-low heat. Simmer for 2-3 minutes. You can also use the microwave to warm it for 30 seconds, which is a common practice. Whisk it all together.
Meld the Flavors. Transfer the vinegar bbq sauce to a mason jar or bottle and let sit for 1 day to let the flavors meld.
Boom! Done! Your Carolina vinegar bbq sauce is ready to serve! Shake it up and serve as desired. Makes about 2 cups, a bit more if you're making the Western NC version. So good, isn't it? Spicy, vinegary goodness.
A Must for Pulled Pork
I can't stress enough how good this Carolina vinegar sauce is for pork, especially pulled pork. Every BBQ restaurant I visit here in North Carolina serves it up automatically with every order of pulled pork. It's pretty much essential in North Carolina. They don't mess around with their pork here!
Check out some of my recipes for making awesome pork:
Recipe Tips & Notes
- Serving Carolina Vinegar BBQ Sauce. Vinegar bbq sauce is ideal as a contrast to fatty, smoky pork, though is great on other grilled or barbecued meats.
- The Vinegar. Most recipes call for either distilled white vinegar or apple cider vinegar alone, but I enjoy using a combination of white vinegar and apple cider vinegar, which brings just a touch of sweetness and tanginess that I love.
- Extra Ingredients. You can include other ingredients to your preference. Other ingredients I have seen included are sugar or brown sugar, honey, onion powder, garlic powder, Worcestershire sauce, lemon juice, cayenne pepper, and hot sauce. Adding these ingredients make it more of a Lexington-style bbq dip. Feel free to experiment and make it your own!
That's it, my friends. I hope you enjoy your new Carolina bbq sauce recipe. Which do you prefer? Eastern or Western style? Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftovers
Storing your Carolina Vinegar BBQ Sauce in the fridge may allow you to store it for several months easily.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Carolina Vinegar BBQ Sauce Recipe
Ingredients
FOR EASTERN CAROLINA VINEGAR BBQ SAUCE
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 tablespoon red pepper flakes or more to taste
- 1 teaspoon black pepper
- 1/2 teaspoon salt
FOR WESTERN CAROLINA VINEGAR BBQ SAUCE - Add the Following
- 1/4 cup ketchup
- 2 tablespoons tomato paste
Instructions
- Heat all of the ingredients to a large pan over medium-low heat. Simmer for 2-3 minutes. You can also use the microwave to warm it for 30 seconds, which is a common practice. Whisk it all together.
- Transfer the vinegar bbq sauce to a jar and let sit for 1 day to let the flavors meld.
- Serve as desired.
Notes
Nutrition Information
Candice says
I just acquired a beautiful 1968 Jim Beam decanter that is glass with a cork top. Would the cork pose a problem with this recipe?
Mike H. says
Congratulations on acquiring such a classic piece! It would be charming but be mindful of that over time, the acidity of the sauce can cause the cork to deteriorate, potentially leading to the cork breaking down and affecting the seal. As the cork interacts with the acidic sauce, there’s also a possibility of slight flavor alterations or cork taint. There may be some seal integrity issues, so I guess everything depends on how long you want to store the sauce! Share a pic on Facebook maybe of the decanter - super interested!
R. Dodds says
This is an awesome sauce. I live in Canada, and this sauce is unheard of for the most part… you can’t buy it, and no one really knows how to make it. I heard about it through friends from North Carolina. But thanks to your recipe I have been sharing this with a few friends in Canada hoping to make it more popular, another who is coming today as well. Thank you for the recipe!
Mike Hultquist says
Great to hear! I love introducing people to new and interesting sauces/dishes. Glad you're spreading the word!
Denise says
I was born and raised in Eastern NC and this sauce is spot on. I haven't lived there in 30 years but when I go home I always get local bbq. Now I always have a little taste of home.
Mike H. says
I am immensely happy to hear that, Denise. Enjoy!
Jason says
Do you refrigerate or leave at room temperature after making?
Mike H. says
It's up to you. Some leave it in the cupboards. There is a lot of vinegar in it, which is a great preservative. If refrigerated, it can last several months easily.
Bo Hica says
I even add just a touch of sugar to take the edge off, and I leave it in the pantry. I may up the red pepper flake from this recipe, but all red pepper is variable. If your neighbor gives you some, watch out. If you buy it at grocery/costco etc, it's probably pretty generic.
Mike H. says
Awesome. Thanks for sharing, Bo!
Brittany Fletcher says
I saw the suggestion to put some sugar in it for sweetness. How much sugar would you recommend? Brown sugar is probably better than regular, yes? Thank you for your time and help.
Mike Hultquist says
Hi, Brittany. I would use a half teaspoon of either sugar, brown sugar, or honey, then taste and add more if you think you need it. I hope this helps.
Wandee says
I’m so spoiled by this sauce! Bottled, store bought just can’t cut it anymore! With those, all you taste is the sauce. This recipe is what the hog ranchers use in N. Carolina when they spit roast a whole hog. So honkin' good! A must try.
Thanks Mike!
Mike Hultquist says
Glad you like it, Wandee! Yes, this is the real deal for sure.
Tarant says
Just made this. It's delicious
Mike Hultquist says
Glad you enjoyed it!
Ann says
Tried to reply to your response but couldn't get there so I just cut and pasted the conversation.
Anyway...secret...throw in the tea bags while simmering that way there isn't dilution. Tea? Why not. Coffee is used often which I considered but chose tea instead.
Btw, I live in NM...hence the use of 'chile' vs' chili.
Thanks for commenting back!
ann says
Love ENC sauce! My sister got her Ph.D. at UNC Chapel Hill. She took a job in Seattle. When she got married, her wedding was on the beach in NC. For her reception, she had a whole smoked hog brought in on the smoker. It was enjoyed by the beachside pool. I brought ENC bbq sauce that I'd made in Florida on the plane with me. Everyone loved it, even the guys who smoked the pig!
I do change the sauce up now and then depending... The most recent batch got the addition of dried habaneros and Thai chiles (hot peppers never go to waste here), fresh jalapeno, garlic, onion, some golden balsamic vinegar, and unsweetened strong tea. Perfect for the pork and slaw. This batch is a keeper! No brown sugar or ketchup, just vinegar, salt, pepper, and lots of red pepper flakes for the base.
Btw, ENC sauce is great for homemade pickled eggs.
Michael Hultquist - Chili Pepper Madness says
WOW, Ann. So awesome! I love all of your additions! Seriously, never would have thought of strong tea, and now I have to try this! Excited!! Thanks for sharing!
douglas farris says
It's vinegar and salt... I make it and leave it in the cupboards... I never refrigerate it. I have some sauces up there for years at a time.
Lin says
How long is this good in refrigerator?
Thanks
Michael Hultquist - Chili Pepper Madness says
Lin, this will last several months easily, covered. There is a lot of vinegar in it, which is a great preservative.