NORTH CAROLINA–STYLE BARBECUE SAUCE
About 1 ½ cups
This thin, spicy vinegar mixture is used as a mop as well as a sauce for Smoked Pork Shoulder. Once shredded or chopped, the pork absorbs the sauce, which balances its richness. In the Piedmont region, up to ½ cup ketchup, tomato puree, or tomato juice may be added. Though not traditional, we like to steep ½ teaspoon mustard seeds and 1 or 2 minced garlic cloves in the mixture overnight before using.
Whisk to combine in a medium bowl:
- ¾ cup distilled white vinegar
- ¾ cup cider vinegar
- 1 tablespoon hot pepper sauce, or more to taste
- 1 tablespoon sugar
- 2 teaspoons red pepper flakes
- 1 teaspoon black pepper
- ½ teaspoon salt