This Carolina style BBQ sauce goes by a couple of different names, notably Lexington Dip or Piedmont BBQ sauce, but style wise, it’s a vinegar based BBQ sauce. BBQ sauces are often unique to each region’s cooking style, and are created to perfectly pair with the protein.
The combination of ketchup and apple cider vinegar gives it an amazing bite and sweetness and the addition of chilli flakes adds a touch of heat. It’s very thin, and usually used to either give pork a quick douse in after it’s been pulled, or even used for dipping.
It is one of my favourite sauces to use with pulled pork, and it is incredibly simple to make.
Here’s what you will need:
- 1 1/2 cups apple cider vinegar
- 1/2 cup ketchup
- 1 TBS brown sugar
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp chilli flakes
The method is simple, place all of the ingredients in a saucepan over a low heat and simmer for 10 minutes. Stir it occasionally and if you want to tone down the intensity of the flavour, add half a cup of water into the mix as well.
Once it’s all combined, remove from the heat and let it cool to room temperature. Transfer it to a sterilised jar or container and pop it in the fridge overnight, and the flavour will build even more.
When you’re going to use, bring it to room temp in a squeeze bottle, shred your pork shoulder, and squeeze over the meat and toss it through. You want the meat to be covered, but not swimming in it.
This Carolina style BBQ sauce recipe makes about 2 cups and will keep for about a week in the fridge for 10-14 days, so adjust the recipe as necessary for how much you think you will need.