Carolina Vinegar Sauce



Published by Workman Publishing Co.

Think of this as the alter-ego of the thick, sugary sauces served too often with American barbecue. It’s thin. Sharp. Salty and fiery, with only a faint whisper of sweetness. But when it comes to saucing pulled or chopped pork, nothing else comes close to counterpointing the rich fatty meat.

Makes2 cups



Total TimeUnder 15 minutes

Make Ahead RecipeYes

Taste and TextureHot & Spicy

Type of DishSauces


  • 1 1/2 cups cider vinegar
  • 3/4 cup water
  • 2 tablespoons sugar, or to taste
  • 1 1/2 tablespoons coarse salt (sea or kosher)
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons hot red pepper flakes (optional)


Place the vinegar and water in a nonreactive bowl. Add the sugar, salt, black pepper, and hot red pepper flakes, if using. Whisk until the sugar and salt are dissolved. Alternatively, place the ingredients in a large jar with a tight-fitting lid and shake to mix.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password