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NC Barbeque Sauce - North Carolina Vinegar Sauce
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vinegar sauce for pulled pork

Vicky Bryant

Serves/Makes: 2 cups approx.

  • 2 cups (475 ml) apple cider vinegar
  • 3 tbsp (45 ml) ketchup
  • 2 tbsp (30 ml) packed brown sugar
  • 4 tsp (20 ml). kosher salt (makes a huge difference so use kosher)
  • 1 tbsp (15 ml) hot sauce (my personal fav. is Chalula)
  • 1 tsp (5 ml). to 2 tsp (10 ml). hot red pepper flakes, more or less to taste
  • 1 tsp (5 ml). to 2 tsp (10 ml). black pepper
  • Combine all the ingredients in a nonreactive mixing bowl and whisk until the salt and brown sugar dissolve.
  • Taste for seasoning.
  • Add amount of hot pepper flakes you want.
  • Transfer the sauce to a very clean or even a sterile jar and store in refrigerator.
  • Will keep for several months (if not more).
Can also be used with chopped cabbage to make a vinegar slaw for pulled pork sandwiches.

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