[Photograph: Vicky Wasik]
A classic of Eastern North Carolina–style barbecue, this sauce isn’t thick like the tomato-based ones most people think of when they picture barbecue sauce. It’s on the thinner side, made mostly of cider vinegar that’s seasoned with black pepper, red pepper flakes, and brown sugar.
This type of sauce is traditionally mixed into pulled pork to moisten and flavor it, not used as a slather on top of the meat like other sauces. It gets better after a day or two, when the flavors have had a chance to infuse and meld.
Why It Works
- Infusing the sauce with spices builds its flavor.
- Layering spice using multiple ingredients (black pepper, red pepper flakes, hot sauce) increases the sauce’s complexity.
- Brown sugar balances out the strong vinegar character and heat of the sauce.
- An optional tablespoonful of ketchup will give the sauce a slightly redder tinge and increased viscosity, for those who prefer that.
- 2 cups (480ml) apple cider vinegar
- 2 tablespoons (15g) coarsely ground black pepper
- 1 1/2 tablespoons (20g) packed dark or light brown sugar
- 2 teaspoons (8g) Diamond Crystal kosher salt
- 2 teaspoons (10ml) hot sauce, such as Texas Pete
- 1 teaspoon red pepper flakes
- 1 tablespoon (15ml) ketchup (optional)
In a small bowl or squeeze bottle, combine vinegar, pepper, sugar, salt, hot sauce, red pepper flakes, and ketchup (if using). Stir or shake well until sugar and salt are dissolved. Taste and adjust seasonings as desired. Dilute with a small amount of water, if desired. Use immediately as needed, or store at room temperature for up to 2 weeks.
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