In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. This recipe first appeared in our June/July 2011 BBQ issue.
Yield: makes 2 cups
- 1 cup distilled white vinegar
- 1 cup apple cider vinegar
- 1 tbsp. sugar
- 1 tbsp. crushed red chile flakes
- 1 tbsp. hot sauce
- 1 tbsp. kosher salt
- 1 tsp. ground black pepper
- 1⁄2 tsp. paprika
- Combine vinegars, sugar, chile flakes, hot sauce, salt, pepper, and paprika in a storage container.