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Two plates topped with pulled pork sandwiches and coleslaw, a jar of Western NC BBQ Sauce, a bowl of pickles, and some red checked napkins.

Western North Carolina Style Vinegar Barbecue Sauce

This western North Carolina barbecue sauce recipe is tangy, slightly sweet, and perfectly balanced with just a hint of heat—made in under 20 minutes with pantry staples. It’s my go-to for pulled pork, grilled chicken, or anything else that needs a bold barbecue kick.
5 from 11 votes
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Course: Condiments and Sauces
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 cups
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Equipment

  • liquid measuring cup
  • dry measuring cup
  • measuring spoons
  • small saucepan
  • whisk

Ingredients

  • 1 ½ cups apple cider vinegar
  • ½ cup ketchup
  • 6 tablespoon dark brown sugar
  • 1 tablespoon hot sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • ½ teaspoon onion powder
  • ½ tsp. kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Combine all the ingredients in a small or medium saucepan.
  • Simmer over medium-low heat until the sugar is dissolved and the sauce is slightly thickened, about 15 minutes. Transfer to a jar and let cool. Refrigerate until ready to serve.

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Notes

  • Simmer Low and Slow: Don’t rush the cooking—it helps the flavors meld and the sugar dissolve fully.
  • Taste As You Go: Vinegar sauces are potent—adjust the sweetness or spice to your liking before cooling.
  • Let It Rest: Cooling allows the sauce to thicken slightly and flavors to round out.
  • Double Batch It: Make extra and store for it later—it keeps well and you’ll use it more than you think.
  • Use Non-Reactive Cookware: Stick to stainless steel or enameled pots to avoid metallic flavors. This is not a recipe to use your cast-iron.