This is one of the most basic, old-school barbecue sauces you can make. It comes from the Eastern parts of North Carolina, where they’re pretty adamant about how this sauce should be meady. Those Western North Carolinians put some ketchup in theirs, which I hear is a big no-no in the eastern parts. It is specifically designed with pulled pork in mind, and that’s really the only thing I use it for. Just whisk these ingredients together until the sugar is dissolved in the vinegar. You can always give it a quick boil if you want to, I normally don’t:
- 1 cup of apple cider vinegar
- 2 tbsp ground chili flakes
- 2 tsp sea salt
- 1 tbsp ground pepper
- 2 tbsp brown sugar
This should be enough for two pork butts. Just mix it in with the meat before serving. Enjoy!
This is the original. Back 200 years ago there was no ketchup.
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