This sauce is what Carolina BBQ is all about. Think of this as the alter-ego of the common American BBQ sauce. When it comes to saucing the rich fatty meat of the pork shoulder, look no further.
This sauce has a lot of flexibility to adjust for personal taste and flavor profile.
Ingredient List
1 ½ cups cider vinegar (I used apple cider vinegar)
¾ cup water
2 tablespoons light brown sugar (You can add more for extra sweetness if you prefer)
1 ½ tablespoons coarse salt (Sea or kosher is ideal)
2 teaspoons ground coarse black pepper (I prefer coarse black pepper but regular ground pepper will work as well)
Optional - 2 (or more/less) teaspoons hot red pepper flakes to taste (I personally added 2 teaspoons and don’t find it too hot)
Supply List
Mixing bowl or jar (I prefer a mason jar with a sealable lid)
Whisk (unless using a jar)
Instructions
If using a non-reactive bowl, pour vinegar and water into bowl. Add in all the ingredients and whisk until sugar and salt are dissolved.
If using a sealable jar, place all ingredients in jar, tighten lid and shake to mix.
Let me know what you think!
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)