East Carolina Vinegar BBQ Sauce Recipe
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Create your own amazing East Carolina vinegar BBQ sauce and mop with this simple to follow recipe. Tangy and spicy, Low Country vinegar sauce is great for finishing fatty pork and does double duty as a baste (or mop) for adding layers of flavor to the meat as it cooks. Because it is so thin, it penetrates deep.
Course:
Sauces and Condiments
Cuisine: ,
American
Southern
Makes:
Takes:
Ingredients
- 1 1/2 cups distilled vinegar
- 1 teaspoon hot sauce
- 2 tablespoons sugar (you pick: white, light brown, or dark brown)
- 1 tablespoon Morton Coarse Kosher Salt
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons finely ground black pepper
Notes:
About the vinegar. I tried this with both distilled and cider vinegar and I liked the distilled better. If you want to use cider, feel free.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. To use it as both a mop and finishing sauce, pour a few ounces into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.