Eastern North Carolina’s pungent vinegar sauce is accented with black pepper notes and a light sweetness, but no tomato. Because it works so well with pulled pork, its popularity has traveled way beyond the region.
Recipe information
Yield
makes about 2 cups
Ingredients
1 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 teaspoon paprika
1 teaspoon kosher salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
Preparation
COMBINE all the ingredients in a jar with a tight-fitting lid. Shake well.
