North Carolina–style Barbecue Sauce
- 5m Prep Time
- 0sCook Time
- 5m Ready In
About 1 ½ cups This thin, spicy vinegar mixture is used as a mop as well as a sauce for Smoked Pork Shoulder. Once shredded or chopped, the pork absorbs the sauce, which balances its richness. In the Piedmont region, up to ½ cup ketchup, tomato puree, or tomato juice may be added. Though not traditional, we like to steep ½ teaspoon mustard seeds and 1 or 2 minced garlic cloves in the mixture overnight before using.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¾ cup distilled white vinegar
- ¾ cup cider vinegar
- 1 tablespoon hot pepper sauce, or more to taste
- 1 tablespoon sugar
- 2 teaspoons red pepper flakes
- 1 teaspoon black pepper
- ½ teaspoon salt
Let's Cook
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Step 1.
Whisk to combine in a medium bowl: ¾ cup distilled white vinegar; ¾ cup cider vinegar; 1 tablespoon hot pepper sauce, or more to taste; 1 tablespoon sugar; 2 teaspoons red pepper flakes; 1 teaspoon black pepper; ½ teaspoon salt