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.
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.
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