In the Carolinas, vinegar based barbecue sauce and pulled pork go hand in hand. You can’t have one without the other. This vinegar based Carolina Barbecue Sauce Recipe is so easy, cheap, and fast to make, there is NO reason to buy it.
Carolina Barbecue Sauce Recipe
My husband makes the BEST Pulled Pork.
I am so spoiled and ruined. I have never been at any other restaurant that can even come close to his beautiful hunks of meat. And I am not just saying this because he is incredibly cute and the father of my child… I am saying this because he really makes the BEST Pulled Pork ever… And when he makes his beautiful Pulled Pork; I use my homemade Carolina Barbecue Sauce Recipe.
I remember the first time as a child being told by my grandmother that we were having Barbecue for dinner at her house. I was so excited. I love Barbecue. So when she plated a sandwich with hamburger meat, I was in complete dismay . I did not want to eat it. I said, “This isn’t Barbecue!”
You see, in the South, Barbecue is generally defined as “Pulled Pork.”
We are very, very proud of our Pulled Pork Barbecue, as we should be; because if cooked correctly, it is AMAZING! In Wisconsin, and I assume other northern states, they define Barbecue as what we call a “Sloppy Joe;” consisting of a very tasty mixture of slowly cooked hamburger meat, a tomato based sauce, an assortment of seasonings, and onions.
Now, my grandmother’s Sloppy Joes are fantastic. And I do love them. But they are NOT BARBECUE! Just saying…
The secret to my husband’s beautiful Pulled Pork is Time, Patience, Babysitting, Salt and Pepper, and a Green Egg.
My husband salts and peppers heavily a Boston Butt Pork Shoulder. He heats his Green Egg Grill to 220 to 250 degrees. Then he cooks the pork shoulder real slow until meat temperature gets to 195 to 200 degrees. The grill’s temperature can go up and down, so this requires his babysitting.
When the meat is the temperature he wants, he wraps it in tinfoil and lets it rest. This step is very important to keep the moisture and juice to settle in the meat. If you cut it too quickly, the juice will run out of the meat and the pork will not be as juicy and tender. We know from experience. When you see that beautiful meat, you loose all patience and want to tear into it immediately. But as the saying goes, “The best comes to those who wait!”
If done correctly, you can pull the pork apart easily with a fork, hence “Pulled Pork.”
*This post contains affiliated links.
Us Southerners are CRAZY over the bbq sauce.
There is the mustard based sauce, the sweet and tangy sauce, the tomato based sauce, the brown sugar and molasses sauce, the smokey spicy sauce… I could go on and on… Honestly, we are very serious about our sauces and if you can find one in the store that is local, BUY it! Those are the best. Skip the chain, massed produced stuff.
Our favorite store bought for the sweet tangy sauce is Cackalacky Sweet Cheerwine Sauce 33.8 Oz .It is made here in North Carolina and when we put it out at our cookouts, the jar goes empty.
My Southern friend Karrie Holland (She lives in New Hampshire, but is originally from Florida) makes a really good sweet and tangy sauce for the crock-pot. If you want to create your own Sweet & Tangy sauce, check out her Slow Cooker BBQ Sauce recipe.
But just as much as we like the sweet stuff, we also like the vinegar based bbq sauce.
In the Carolinas, vinegar based barbecue sauce and pulled pork go hand in hand. You can’t have one without the other. And the homemade stuff is so easy, cheap, and fast to make, there is NO reason to buy it. I am sharing my spicy, tangy, vinegar-based recipe with you. I hope you love it as much as we do!
* I put my sauce in a mason jar. Old salad dressing bottles are also great for storing your sauce.
You might want to also try my Carolina Mustard BBQ Sauce. Carolina Mustard BBQ Sauce is vinegar and mustard based. It’s roots come from South Carolina and has trickled into the homes of some of North Carolinians. Unlike North Carolina bbq sauce, which is vinegar based with ketchup, brown sugar or molasses; the Carolina Mustard BBQ Sauce is based with mustard, vinegar sugar and/or honey, and spices. I like to have multiple sauces at my parties so my friends have a variety to choose from. This is another easy recipe that is whipped up in 10 minutes.
By the way, my Bacon Ranch Potato Salad and Southern Baked Beans Quintet would make awesome side dishes to any pulled pork!!! Both dishes are a favorite at any cookout I have and I never have leftovers. Add in a couple of vegetables or a salad and you have a wicked good spread!!!! Just saying…..
Carolina Barbecue Sauce Recipe
Ingredients
- 2 cups apple cider vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon ketchup
- ½ tsp cayenne pepper
- 1 teaspoon of red pepper flakes
- 1 teaspoon of ground pepper
- 1 teaspoon salt
Instructions
- Place all ingredients in a pan.
- Cook on stove top at Medium heat.
- Bring to a boil.
- Whisk together until sugar and salt are completely dissolved. Remove from heat.
- Cool to room temperature.
- Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
- Shake well before serving.
Notes
Nutrition
Joe Scott says
Great sauce but I am from eastern N.C. LOL
Sharon says
Excellent – used Frank’s Hot Sauce and a little extra red pepper flakes.
Katie says
Yes. It is very similar to Smithfield’s red vinegar bbq based sauce.
Gail Horner says
I am searching for Smithfield’s Chicken and BBQ red sauce they use for the BBQ chicken. Is this the same? I just love that sauce.
Katie says
Possibly on a smoked pulled chicken….The sauce is not thick. So if it was all one piece of meat, it would have nothing to absorb to. But it would be tasty on a smoked pulled or shredded chicken.
Jan Stadtlander says
Would the sauce be good on chicken?
Katie says
Thanks Kimberly. The vinegar preserves the sauce, similar to pickling. It may loose its taste over time, but it shouldn’t go bad. However, if you are worried, keep it for 2 weeks and then toss it. It is so easy to make a new batch.
Kimberly says
This sauce was a hit at my house! Thanks for the recipe. Do you know how long it will keep in the fridge?
Christine Meisberger says
Just made this for a cook out today but made one small addition: I added in 1/2 tsp. molasses. It’s delicious! Thank you for sharing your recipe.
Katie says
No. Not at all. If you want it hot, add more red pepper flakes and cayenne pepper. Otherwise, it is mild.
Randy Murray says
Is this sauce hot?
Katie says
I am so glad you liked it!! You made my day. Thanks for sharing.
Jim Lofgren says
I cooked a couple pork butts Sous Vide for 48 hours and served your sauce on the side.I served it up to family transplants from Arkansas (we’re in California).They were surprised at how great it tasted and how authentic it was.I used to be a red sauce kind of guy (Bullseye original) but I have to admit your recipe for Carolina sauce is my new go to for pork. I will be trying it on various meats soon. You were right, it couldn’t be easier to make and I had all the ingredients in my pantry. THANK YOU!!!
Ed Ellis says
Thanks for this. Been looking for a good sauce recipe for my pulled pork since I left New Bern, NC… this fits the bill. I had to swap a half cup of apple vinegar for apple juice and used a dash of chipotle with the cayenne. Perfect.
You’ve made my favorite food from NC come home.
Thanks.
Katie says
Great question Rachel. Unfortunately it will not be the same at all and probably not good with the white vinegar. Apple cider vinegar is sweeter and has a completely different flavor than white. It is worth the trip to the grocery store to get the right vinegar.
Rachel says
How do you think it would turn out if I used white vinegar instead of apple cider vinegar? All I have in the house is white vinegar
Katie says
Thanks for sharing! I am so glad to hear you like it! I will have to try it on turkey myself soon!
Antonio Blount says
I’m so glad I found this recipe. I love BBQ. But I’m trying to move from eating a lot of pork. I use this sauce with turkey. It tastes so good to me that I nearly make some about every week or so.
Katie says
We cook our pork in the Egg. I honestly have never made it in the oven. Tyler Florence looks like he has a good oven pulled pork recipe. This is his link. https://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe-1941398 I would try this recipe if you are cooking it in the oven. Then you can use my Carolina Barbecue sauce for the sauce. I also have a good Carolina Mustard sauce you can make too. Both are really good with pulled pork. This is the mustard bbq recipe: https://www.aforkstale.com/carolina-mustard-bbq-sauce/
Rachel Laycock says
Should I cover the pork while cooking it in the oven ?? I haven’t done this before and don’t want it to dry out
Olga says
Katie, it’s really awesome! This will quickly become a favorite in our house!
Katie says
The vinegar preserves the sauce, similar to pickling. It may loose its taste over time, but it shouldn’t go bad. However, if you are worried, keep it for 2 weeks and then toss it. It is so easy to make a new batch.
gary newport says
Can you give me a best by date? I noted the remarks in the comments above about it lasting “forever” in the fridge, but I am very careful with sauces made at home due to the fact that there are no preservatives in it.
Katie says
That sounds very tasty! I am so glad you liked it Alexander.
Alexander Cornejo says
In Orlando, have a surplus of extra starfruit and made this sauce adding 2c starfruit purée, and increasing all the ingredients 1.5x and using Aleppo pepper instead of red chili flakes. Came out great! Thanks for the solid recipe.
Katie says
So glad you liked it Thomas!
Thomas Donnelly says
OUTSTANDING – Baby Backs were on special this week so I got 2 cryovaced racks. I used the pressure cooker and tried the 1st rack with a dry rub and the Pressure Cook a 1/2 hour followed by a crisp up in the oven with BBQ sauce. Used a award winning store bought BBQ sauce on the first rack and hated it.
Today, I did everything exactly the same but substituted Katie’s recipe for store bought— WOW! Perfect with Pork. Thank You Katie!
Gneissguy says
I live on eastern NC. She nailed this recipe! Well done!!
Katie says
I am so glad you liked it Sarah.
Sarah says
This recipe is spot on for Eastern NC BBQ sauce. This on a pork shoulder tasted exactly like my favorite place in New Bern, NC, Smithfield’s Chicken & BBQ. You nailed it!
Katie says
Some people prefer a thicker sauce, so I can completely understand that you might like that combination. I am glad you found a winning sauce creation and glad you enjoyed my post. Thanks for sharing and offering an extra spin on the recipe.
Duncan Albright says
Hi, Katie;
Love this recipe! I liked it all by itself, but I really like it when mixed it with a bit of KC Masterpiece. Hope that’s not blasphemous, but the mix of sweet and sour was excellent for me and KC Masterpiece is easy to find and relatively inexpensive.
Many thanks for your well-done post.
Katie says
I am glad you enjoyed it Rhonda! Thanks for sharing.
Rhonda says
Just had this tonight with oven pork butt and it was delicious, thank you for sharing your recipe. So simple to make and took me by surprise how perfect it was with the pork. I will make over and keep on file for future pulled pork dinners.
Katie says
I am so happy you liked it Amanda! Thanks for sharing. You made my day!
Amanda Powers says
Well this was amazing !! I smoked a butt in the oven then smoked it on the grill for a cpl hours. I wanted a vinegar based sauce just like what i grew up eating in North carolina. I havent had a Bbq as good for many years. I first tried another recipe i found. I didnt mix into the pork just in case it wasnt what i was looking for. And it wasnt lol.. So tonight i found this recipe and it was the damn recipe i was looking for. THANK YOU from the bottom of my heart.
Katie says
When I was younger and a much much more inexperienced home cook, I have made pulled pork in the crockpot and it turned out just okay… Reason being, I cooked it in the sauce. Some people like that way, but to me, this draws out the natural juices and the pork doesn’t stay moist and tender. I found this recipe, and if I were to make it from the crockpot, this is what I would try https://www.southyourmouth.com/2013/05/crock-pot-pulled-pork-with-buzzys-butt.html. I would try this recipe because the dry rub looks fantastic, she doesn’t add liquid at first, and slow cooks it. She adds liquid smoke in the end which will give it a nice “smoked” taste as if you cooked it on the egg. After it is cooked and you pull the pork, you can add a little sauce in to flavor it up. Then put the remaining sauce to the side for those who want more or have a couple other sauces handy for those who don’t like vinegar based sauces. Hope this helps.
Elise Evans says
I unfortunately do not have a green egg. My brother has one and loves it. I however Have only a gas grill and crockpot. I have made pp in a crockpot before with store bought sauce but I am definitely trying this recipe this weekend. My SIL is from NC and his family will be over for an event. Since my pork cooking options are limited which do you suggest? And regardless of which, do I cook in the sauce or not. If not do you use a dry rub on the meat? Thanks!!
Katie says
Awe. That warms my heart. I am so glad you liked it and I am so touched you shared. xoxo
James Williams says
My Wonderful Sweet Lord. Just pulled the pork with a quarter inch of bark and dipped in a gracious plenty of your sauce and my mind raced back 60 years to grandmother’s Sunday dinner. It was a time travel experience for sure. Thank you sooooooo much for giving this out and I am going to follow this recipe (my wife has already written it on a recipe card) without variance. Perfection is hard to attain but you have done it!
Jon Credit says
I use this sauce when I wrap my pork butts and also when I pull them. When I am doing a party I will squirt this and mix the pull d pork to keep it moist.
My version of this sauce also includes a tablespoon or so of the same rub I put on my butts
Katie says
Some people serve it in the sauce. It is a matter of preference. It will be good both ways. If you serve it on the side, you can add as much or as little as you want. I like it heavy poured, not everyone else does.
Keith Miller says
So I,wanting to try this but you said to put on the side for people to use at there convenience, We have a restaurant that serves smoked pulled pork and use what they say is a Carolina vinegar based sauce but it is i believe the meat sits in it as it comes to you with no sauce on the side. does that work just to pour on your pulled pork and serve
Katie says
I don’t think it is. It has a tiny kick, but very understated. By the time you pour it on your meat, the spice is mellowed out.
Patricia says
Is this sauce very spicy? I love spice but my husband can’t handle the heat like I can!!! Looks delicious and I will be making it tomorrow. Thanks!
Katie says
That would change the ratio. It would not be the same at all. Sorry.
Wendell Taylor says
How about a cup apple juice and a cup vinegar
Jon says
I have never cook d Boston butt in the crock pot so I may not be the best one to answer, but…. I put it on my butts after I take them off the smoker. Put a good dosing of the bbq sauce and wrap it in foil.
Then I am always squirting it on as I am pulling the meat.
Awesome sauce
Katie says
I would put it in after you shred it. What we usually do is shred the meat and put the sauce on the side. That way people can add as much sauce as they want.
Dan says
Are you supposed to cook the pulled pork in the sauce or do you put the sauce in after you shred the pork. I’m uskng a crock pot for my pulled pork. Thanks
Katie says
Practically forever because it is vinegar based.
Robin says
How long will the sauce last refrigerated?
Jimmy Marsden says
Did you replace it with something or just leave it out?
Katie says
This warms my heart. Thank you for your lovely story. I hope you like the sauce. xoxo!
Terri says
I’m a Maryland girl myself but have lots of relatives raised in the South (Carolina) . Every 4th of July since I can remember, my family would bring up BBQ, as in real BBQ, pulled pork. That was made by a family, born & raised in SC, who ONLY make it 4times a year for holidays. That is(was) our tradition for years. But as time goes by, ppl get older or pass, the less we would see each other on the 4th, which also meant, no Carolina bbq, It just didn’t seem right. So I started to make my own pork barbecue to taste similar to their family recipe. I could never master it but I came very close and was so proud to know vinegar is the key nothing taste better so you can imagine how happy I was to find your homemade recipe I will give it a try this weekend sounds very close to what I’m used to thank you so much for letting me share my story. And will think of you(& relatives past) with every little bite!!! God bless the south!
Katie says
I am so glad you like it Christopher!! Thank you so much for sharing! xoxo
Christopher Siddall says
This sauce is the definitive Carolina BBQ sauce! I was born in North Carolina but now live in Maine. During the summer (July) I am a compulsive smoker, but during the other seasons (almost winter, winter, and still winter) I have to make my pork shoulder in the pressure cooker. While very good it is not the same, but this sauce makes it 99%! Thanks for the great recipe!
Ronnie D Freeman says
This sauce sounds amazing. I live in NC and I wanted a NC sauce to use on my pulled pork did relatives visiting in Jan from Texas. I chose yours, wish me luck!
Katie says
I use the regular yellow mustard, not the dry mustard. I am sure the stone ground mustards would give it a nice flavor if you wanted an extra kick.
Bridget says
Would you add dry mustard or liquid kind?if liquid just plain yellow mustard?
Katie says
I can’t give you a real expiration date… but it lasts forever in the fridge. It is primarily vinegar, so it is pretty well preserved.
Morgan K says
Just made this! Can’t wait to try it on our fresh batch of pulled pork!! How long does it last in the fridge?
Nell says
I grew up in NC. This was the only bbq sauce, I thought. Then I moved to Lexington, NC (famous for pulled pork and bbq sauce). I’m in,Texas now and it’s real different. Thanks for posting this recipe. Add a bit of mustard and it’s HOME!
Dr. Grandma Jeannie says
We are from eastern NC, but moved out of state to tomato and beef barbecue country. We sure have missed the REAL stuff! Thanks for the recipe.
Tan says
I made this without the ketchup. Excellent! Thank you!
Tez Abbott says
This looks perfect! Grew up on the outer banks, now living in Los Cabos Mexico. I miss my Carolina bbq & this will fix that!!
Old Fat Guy says
This sauce is going on my to try list. I make a lot of pulled pork.
The Old Fat Guy
Katie says
I am so glad you enjoyed it Dorcas! The mangoes sound like a very fabulous addition!
[email protected]@gmail.com says
Ever since I read this post I started playing around with making a homemade BBQ sauce. I just made this and it came out fantastic! I used chicken wings and baked them in the BBQ sauce and I’m still licking my lips! I have a ton of mangoes laying around so I puréed one and added it for a sweet sour touch. Win-win! Thanks Katie!
Katie says
To be honest Kim, I have one of each. I use my gas grill when I am cooking something fast or trivial. We use the egg when we have a little more spare time or are more particular about the outcome of the dish. We ABSOLUTELY LOVE the EGG!!! But, like any charcoal grill, it does require a little extra work and a bountiful of charcoal on hand. My husband bought the electric fire-starter and that has helped speed and simplify the fire process. Time is the biggest drawback with the egg because you have to wait a little longer for it to reach the correct temperature than the gas grill. But the egg controls the temperature and heat better. You can also cook things like pizza and cookies on it that you can’t cook on the gas grill. I can’t think of anything we have cooked on the egg that hasn’t turned out wonderful. There just isn’t a comparison in taste between the gas grill and the egg; the egg wins every time. If I had to pick just one grill, I would choose the egg because it is so GOOD! But, if you have the option, I would keep a cheap gas grill on hand for conveniance and the egg for all your nice meals. I entertain a lot, so having the extra grill comes in handy when you are cooking for a large amount of people. That is another bonus for having two grills.
[email protected] says
I’ve never made homemade bbq before either and this recipe looks pretty easy to make too. I’m pretty sure I have all of the ingredients to make it. Let you know how it goes 🙂
Kim | Mom, Can I Have That? says
My husband is from Maryland and South Carolina. To him, vinegar based BBQ sauce is KING! I usually just make a sweet and sour salad dressing heavy on the viengar to dress our BBQ. I think I’ll give yours a try.
BTW, I’ve been looking at the BGE (Big Green Egg)…. don’t know if I want to deal with the charcoal when a gas grill is so easy to use. I know there is no flavor comparison, but do you guys find it easy to use?
Katie says
Thank you so much Kathryn! I am a vinegar-based girl myself.
Katie says
Thank you Erin! Hope you love it!
Katie says
I am so flattered ya’ll are going to try my sauce 🙂 Hope it lives up to your expectations!!!!
Kathryn Doherty says
YES to vinegar-based BBQ sauce and pulled pork! I’m an N.C. girl, so you’re totally talking my language here. This looks so good!
karrie @ Tasty Ever After says
My hubby loves to smoke meat too and I love it because I get to eat BBQ almost every weekend during the summer. Life is good! Totally agree with you on making homemade sauce. Why spend all that time smoking the perfect piece of meat just to put a bunch of flavored corn syrup on top? Hubby’s going to try your sauce recipe next time he does a pork shoulder. Can’t wait! Yummy!! 🙂
Erin @ Miss Scrambled Egg says
I’ve never tried to make homemade barbecue sauce. I want to now. It looks too good.
Siri & joseph says
This recipe looks great. I am a big fan of small batch BBQ sauces. Can you link to that sauce, or was it home made?