Eastern North Carolina BBQ Sauce

Eastern North Carolina BBQ sauce is one of the oldest and most traditional forms of barbecue sauce in the United States. It reflects the region’s simple, rustic culinary heritage and is designed to complement whole hog barbecue, which is the hallmark of Eastern North Carolina BBQ. This style dates back to the colonial era and is heavily influenced by British and African cooking traditions. The sauce is not meant to overpower the pork—it’s designed to cut through the fat, enhance the meat’s natural flavor, and add heat and tang.

Ingredients:

• 2 cups apple cider vinegar
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon sugar (optional, or use less)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon hot sauce (like Texas Pete) – optional

Directions:

1. Combine all ingredients in a bowl or jar.
2. Stir or shake until sugar and salt dissolve.
3. Let it sit for at least a few hours (overnight is better) to meld flavors.
4. Store in the fridge in a glass jar – lasts for weeks.
   Tip: Shake or stir before each use to redistribute the pepper and spices.