Wednesday, November 18, 2009

Eastern North Carolina Barbecue Sauce

I almost always have a batch of the hot and sharp Eastern North Carolina barbeque sauce on hand because my husband loves it so much. It is best served with smoked pulled pork, of course, the traditional way, but it also enhances other meats, including the pork loin I recently oven roasted.

Eastern North Carolina Barbeque Sauce
2 cups apple cider vinegar
1 Tbsp. brown sugar
1 tsp. (up to 1 Tbsp.) cayenne pepper
1 Tbsp. hot pepper sauce such as Tabasco or Texas Pete
1 tsp. salt
1 tsp. ground black pepper

Mix all ingredients together in a jar with a tight fitting lid. Shake very well to combine, then refrigerate for at least 24 hours before using, shaking every now and then.


  1. I have some of this in my fridge. My mom makes the best is my dad's cousin's wife's (got that?) recipe and she passed away many years ago. For some reason my mom keeps this recipe a secret. She will make the sauce and share that with anyone, but will not share the recipe. That is the ONLY recipe that she will not share. But it sure is good!!!

  2. I sure would love to peek into the kitchen while your Mom is making it. Maybe you can spy on her and let me know her secret.

  3. great site I linked your barbecue sauce recipe to the series I am doing on sauces, today post was on barbecue sauce:

    Best wishes,

    Fred Opie