Eastern North Carolina Barbecue Sauce
Eastern North Carolina barbecue sauce is a thin, sharp vinegar mixture with no tomato in it, built to season slow-cooked pork rather than coat it. This version comes from the contributor's friend and brother, Chip Crumpler. Molasses and honey soften the cider vinegar, while black pepper and red pepper flakes add steady heat. It makes a large batch, and the empty vinegar jug doubles as the storage container.
Instructions
Pour the apple cider vinegar into a large saucepan and set it over medium heat.
Add the salt, ground black pepper, red pepper flakes, molasses and honey to the vinegar.
Stir well and let the mixture heat until it is steaming and just short of boiling. Do not let it come to a full boil.
Make sure the molasses and honey have fully dissolved into the vinegar, then take the pan off the heat.
Pour the sauce back into the jug the vinegar came in and leave it to cool before storing.
Make it personal.
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