22.1 North Carolina vinegar sauce

For pulled pork (well, smoked at least, but why wouldn’t you smoke it?), I don’t think anything beats the vinegar style sauce from North Carolina. There are a lot of small variations (some would complain about the ketchup in this recipe).

Source: I think I got this from MeatWave.

Ingredients:

Ingredients

Tools

3 cups apple cider vinegar

Pot

3 tbsp dark brown sugar

Whisk

1.5 tbsp ketchup

Dressing container

1.5 tbsp Texas Pete hot sauce

1.5 tsp red pepper flakes

1.5 tsp black pepper

1.5 tsp salt

Preparation:

  1. Put the ingredients into the pot.
  2. Bring to a boil. Whisk regularly until the sugar and salt are dissolved.
  3. Remove from heat and allow to cool.

Variations:

  • Boiling longer seems to reduce the tartness a bit. It will also thicken the sauce slightly (not much).
  • Adjust the hotness by varying the amount of Texas Pete (or other tabasco sauce if you’re a savage), or red pepper flakes.

Notes:

  • I use this OXO container, or at least something very much like it. Also available at Target. I think. At least it used to be.
  • Add some more Texas Pete and red pepper flakes by 50% for the recipe if you want it to be hotter. I’d start with another 50% of each.
  • Coconut sugar can be used in place of brown sugar in a pinch.