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This vinegar based sauce is the traditional East North Carolina BBQ Sauce.

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[editable name="region-introduction"]## Introduction

Eastern North Carolina BBQ Sauce is about the pork. During the 1500s the Spanish introduced pigs to the southeastern part of America. Naturally, pork would be cooked over an open fire and served with table condiments of that time period (vinegar, salt, red & black pepper, and oyster juice). East North Carolina BBQ sauce was born, minus the oyster juice.

What Should I Expect

This BBQ sauce, even though widely available in America if you know what to look for, is not what one would expect for a BBQ sauce. It is thin, vinegary, and spicy. On its own maybe not so appealing, however, when paired with smoked pork it cuts the fat and creates an experience that is memorable.

This sauce will be found at competition BBQ and if you have never tried it, you should.

How To Use This Sauce

This sauce is a finishing sauce. Apply directly to your pulled pork or server on the side for dipping. The choice is yours.[/editable]

Eastern-style NC BBQ sauce is; Make you wanna smack your mama good!

[editable name="recipe-title"]## American Barbecuing's

East North Carolina BBQ Sauce[/editable]

[editable name="region-ingredients"]## Ingredients[/editable] [editable name="region-ingredients-1"]### The Sauce[/editable] [editable name="region-ingredients-2"]* 2 cup Cider Vinegar

• 2 tbsp Brown Sugar
• 1 tbsp Hot Sauce*
• 1 tbsp Ketchup
• 2 tsp Crushed Red Pepper
• 1 tsp Salt
• 1 tsp Ground Black Pepper[/editable]

[editable name="region-instrucions"]## Instructions

1. Combine all ingredients together in a jar or bottle with a tight-fitting lid
2. Shake until sugar has disalved.
3. Refrigerate for 1 to 2 days before use

Notes: This sauces can be stored in the Refrigerator for up to 2 months.
* American Barbecuing Hot Sauce Strained bits are is what I typically use, however, store bought Tabasco could be used in a pinch.[/editable]