North Carolina barbecue dates back to the emergence of hog cultivation and food made from them as the centerpiece of many gatherings. North Carolina has a proud tradition of barbecue being features at family and community gatherings. Within North Carolina there lie 2 different styles of barbecue. Eastern style is whole hog type of barbecue and is said to “use every part of the hog except the squeal.” this style uses vinegar and pepper base with no tomato whatsoever. While on the other hand there is Lexington style which uses only the pork shoulder. This style uses a red sauce or dip made from vinegar, tomatoes, and typically red pepper flakes.

This is the best Carolina style sauce I have ever had. We put it in a mason jar in the fridge and it is still good a month later.

I am thinking for the next batch of doubling the red pepper, but this was so good as is, you don’t need to unless you want more zing…

I put it in a mason jar in the fridge and it is still good months later…

North Carolina Style Vinegar BBQ Sauce

Prep Time: 15 minutes

Ingredients: North Carolina-Style Vinegar BBQ Sauce

•  3 cups  apple cider vinegar
• 3/4 cup sugar
• 1/3 cup ketchup
• 1/4 cup honey
• 1/4 cup kosher salt
• 2 tablespoons crushed red pepper flakes
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions: North Carolina-Style Vinegar BBQ Sauce

Pour the vinegar, ketchup and honey with the dry seasoning in a medium saucepan over medium heat until everything dissolves. Turn heat down to low a simmer for about 5 minutes to blend. This will release the oils from your seasonings and let them get all happy with each other. Just need to  simmer and stir for a few minutes.