Eastern North Carolina Barbecue Sauce


  • 1 gallon apple cider vinegar
  • 1 cup crushed red pepper
  • 2 Tablespoons black pepper
  • 1/4 cup salt
  • 1/2 cup minced garlic


  1. Combine everything in a large pot.
  2. Bring to boil, reduce to simmer.
  3. Let simmer for 20-30 minutes, until it's reduced by about a fourth.
  4. Cool to room temperature. Because the sauce is mostly concentrated vinegar, it will keeps for a couple of weeks without refrigeration.


Makes about 3 quarts, enough for at least 20 pounds of pulled pork.