Eastern North Carolina Barbecue Sauce

By mirelsonp

Thin and peppery, this vinegar-based sauce is a perfect complement to pulled or chopped pork. After pulling or chopping the pork, douse the meat with sauce.

Make Ahead: This no-cook sauce needs to stand at room temperature for 4 hours. It can be refrigerated in an airtight container for up to 1 month. From Smoke Signals columnist Jim Shahin.

Ingredients

• 2 cups apple cider vinegar
• 2 tablespoons brown sugar, preferably light brown sugar
• 2 teaspoons salt
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Combine the vinegar, brown sugar, salt, crushed red pepper flakes and cayenne and black peppers in a container with a tight-fitting lid; mix well. Let stand at room temperature for at least 4 hours before serving or storing.

The sauce can be refrigerated for up to 1 month.