Vinegar and Pepper BBQ Sauce (Eastern North Carolina)

One of the classics of American barbecue sauce, and a favourite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavour. 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 flavour it, not used as a slather on top of the meat like other sauces. It gets better after a day or two, when the flavours have had a chance to infuse and meld.

2 cups apple cider vinegar (480 mL)
2 Tbsp. black pepper, coarsely ground (15 g)
1½ Tbsp. dark or light brown sugar, packed (20 g)
2 tsp. Diamond Crystal kosher salt (8 g)
2 tsp. hot sauce, such as Texas Pete (10 mL)
1 tsp. red pepper flakes
1 Tbsp. ketchup (15 mL)

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.

Makes 2 cups.