Note from Laura: This is the closest to what I think of as North Carolina (Raleigh) barbecue. This makes the right amount of sauce for up to a pound of cooked, pulled pork. (The carnitas at Nature’s Best is perfect for this.)
Ready In: 3 Hours 10 Minutes
Servings: 2
“Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It’s great for all meats, but best on pork.”
Ingredients:
1/4 cup cider vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1-1/2 teaspoons light brown sugar
1 ½ tsp. Frank’s hot pepper sauce
Directions:
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.