north carolina barbeque sauce

Gasp! I made something savory again. For me, really savory. We made some pulled pork in our crock pot a few days ago and it was definitely really good without sauce, but I was craving something tangy to go with it. Prior to my research, I knew that Carolina style barbeque sauce was vinegar based, but I didn’t realize how many variations there were regionally within the state! From what it sounds like, the recipe here is a cross between Eastern N.C. (thin, vinegar base with spice, usually cayenne) and Western N.C. (vinegar based with varying amounts of tomato). 

I wanted something that would compliment the pork but not taste only of sauce. This sauce brings a lot to the table while being really balanced. A little sweet, a little heat, plenty of tang. Speaking of, you could put this on chicken, beef, sandwiches, burgers, bbq chicken pizza, meatballs, tacos, meatloaf,  whatever! Since it’s vinegar based, it should have a really long shelf life. This recipe is a winner because chances are you already have all of these items at home! Feel free to let me know how you like it below or any variations you came up with.

north carolina barbeque sauce

yield: about 1 cup

1 cup apple cider vinegar
½ cup ketchup
⅓ cup brown sugar
2 Tb. Worcestershire sauce
1 Tb. mustard (I used Dijon, use whatever you have)
1 tsp. Kosher salt
½ tsp. pepper
¼-½ tsp. cayenne pepper or other spicy ground pepper, to taste (I used arbol chile)

In a small saucepan, combine all ingredients. Whisk together to break up mustard. Bring to a low simmer over low heat, stirring occasionally. Cook for about 15-20 minutes, until you reach desired consistency. You can use it immediately, but it is better the next day and beyond. Pour into a heat-proof jar and allow to cool before storing in the refrigerator. Should keep well for several weeks.