There’s just something about Eastern Carolina bbq sauce that wakes up your taste buds and makes everything it touches taste better. This sharp, tangy vinegar-based sauce is a Southern classic with deep Eastern North Carolina roots—and it’s exactly what your next pulled pork sandwich or whole hog BBQ feast needs. If you’re after a true Carolina-style experience, this quick and zippy recipe is it.
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The backstory.
This one's from my neck of the woods—Eastern Carolina BBQ sauce is a staple where I’m from, and I’ve tried more versions than I can count. Some are fiery, some are sweet, but I always come back to this bold, tangy vinegar-based classic. It’s simple, sharp, and packed with flavor. I use it on pulled pork and grilled chicken, but I’ve also started using it as a marinade for tofu and veggies—and it works like a charm. After plenty of testing and tweaking, this is the version I always keep on hand.
xoxo Kori
It's a must-make.
This one's a must because it's sugar-conscious and wildly flavorful with minimal ingredients—a total win for clean, simple eating.
- Quick to make: ready in minutes, this sauce comes together with pantry staples and zero fuss.
- Keeps well: lasts for weeks in the fridge, making it perfect for prepping ahead of cookouts, weeknight meals, or last-minute marinades.
- Versatile: from pork to tofu to roasted vegetables, this vinegar-based sauce soaks in beautifully and adds a tangy punch to just about anything you drizzle it on.
- Low calorie & sugar: it’s a healthier twist on traditional barbecue sauce without compromising bold flavor, perfect for anyone watching their sugar intake.
So tangy it might sass you back—don’t say I didn’t warn you.
Let’s talk texture and flavor.
This is not your thick, sticky mustard BBQ or molasses-heavy barbeque sauce. The texture is thin, almost watery—on purpose—so it soaks deep into your meat (or veggies). The apple cider vinegar and white vinegar punch through with an unmistakable sharpness, while the brown sugar softens the edges. You’ll get a lingering, slow heat from red pepper flakes, a little zing from the hot sauce, and that classic Carolina black pepper bite that finishes strong.
What you'll need.
Here's what you're going to need to make this Eastern Carolina bbq sauce:
- Apple cider vinegar: adds fruity, mellow acidity.
- White vinegar: brings a sharper tang that balances the cider.
- Brown sugar: just enough sweetness to mellow the acidity.
- Hot sauce: adds depth and spice (Texas Pete or Frank’s are great choices).
- Seasonings: red pepper flakes, ground black pepper, and kosher salt.
If you love bold, tangy sauces, be sure to check out my Carolina Gold BBQ Sauce—a zesty mustard-based favorite—and the Alabama-style White BBQ Sauce, a creamy and peppery option that’s great on grilled proteins and veggies. For something a little sweeter, try this sweet and tangy BBQ sauce that’s perfect for glazing, dipping, or drizzling.
Customize it your way.
This Carolina bbq sauce is flexible enough to tweak to your taste, try adding or substituting:
- Use cayenne pepper instead of red pepper flakes for a smoother heat.
- Add a little honey or maple syrup to replace brown sugar for a subtle twist.
- Swap apple cider vinegar for more white vinegar if that’s what’s in your cart.
- Add a teaspoon of mustard if you’re craving a little mustard BBQ sauce vibe.
- Add a pinch of smoked paprika for added warmth.
Flexible dietary swaps.
Looking to make this Carolina classic work for your dietary preferences? You’re covered:
- Sugar-free: replace brown sugar with a sugar-free sweetener.
- Paleo: replace brown sugar with honey or maple syrup. Check all ingredients to ensure they are additive-free.
- Gluten-free: this recipe is usually gluten-free, but be sure to watch your hot sauce and vinegar labels to be sure!
How to make Eastern Carolina style bbq sauce.
This Carolina bbq sauce comes together so fast, you'll wonder why you ever bought barbecue sauce in a bottle.
Mix
Add everything to the saucepan and stir it up.
Heat and finish
Heat until the sugar dissolves. Remove from heat and cool.
How to use it.
This eastern Carolina bbq sauce is the finishing touch you didn’t know you needed, try it:
- Poured over juicy pulled pork.
- Brushed on grilled chicken or tofu.
- Drizzled over a BBQ pork sandwich.
- Used as a marinade for roasted vegetables, chicken, and even tofu.
- Served as a sharp dipping sauce for anything off the grill.
Kori's tips.
- Don’t boil the vinegar: it dulls the flavor.
- Adjust the amount of hot sauce and cayenne pepper according to your tastes.
- Let it chill: the taste gets better with time.
- Make a double batch: it disappears fast, and it keeps for weeks.
- Use a glass jar for storage: it preserves the sharp tang better.
FAQ's
In a sealed glass jar or container in the fridge. It keeps for 2 to 3 weeks.
Not recommended—vinegar-based sauces don’t always freeze well and can separate.
You don’t need to! It’s meant to be served cold or at room temperature.
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📖 The recipe.
Eastern North Carolina BBQ Sauce Recipe
Ingredients
- 1 cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon hot sauce like Texas Pete or Frank’s
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In a small saucepan over medium heat, combine all ingredients. Stir until the sugar dissolves and the mixture is warmed through—do not boil.
- Remove from heat and let cool. For best flavor, refrigerate at least 1 hour before serving.
Kori's Tips
Nutrition
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Looking for more ways to add bold, homemade flavor to grilled meats? Try some of my favorite BBQ sauces and marinades—they’re easy to make and packed with flavor.
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