Tangy, peppery and just a touch sweet, this traditional vinegar-based sauce is the perfect match for rich pulled pork. Make it ahead if you can—the flavor gets even better after the peppers have had time to steep.
Makes about 2 cups
Ingredients
- 2 cups apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon hot sauce, such as Texas Pete
- 1 tablespoon crushed red pepper flakes
- ½–1 teaspoon cayenne pepper, depending on desired heat
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Combine all ingredients in a jar or bottle with a tight-fitting lid.
- Shake vigorously until the sugar and salt are completely dissolved. Alternatively, whisk everything together in a bowl and transfer to a jar.
- Let the sauce rest for at least 4 hours—preferably overnight—to allow the red pepper flakes to steep and the flavors to meld.
- Shake well before using. Toss just enough with warm pulled pork to moisten and season it, then serve additional sauce on the side for anyone who wants an extra tangy kick.
- Store covered in the refrigerator. Bring to room temperature and shake well before serving.
A Note on the Heat
For a milder sauce, start with ½ teaspoon cayenne. If you like that classic Eastern Carolina peppery bite, use the full teaspoon.
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