Prep 10 mins
Cook 1 hr
True SE NC BBQ Sauce never contains ketchup or syrups. It is purely vinegar and seasonings. This is the Southern Food version.
- 2 cups cider vinegar
- 1 tablespoon peppercorn
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 tablespoon hot pepper flakes
- 1 onion, finely chopped
- 1 cup water
- Combine all ingredients in a large saucepan.
- Bring to a boil, reduce heat and simmer slowly, uncovered for an hour.
- Strain to remove peppercorns if desired.
- Serve on pulled pork with coleslaw, on a plate or on a bun.
I was stationed at Lejeune for five years and fell in love with the BBQ sauce. Since I left I have always been let down with "real carolina bbq sauce" This was like going home, I ran mine through a blender and it turned out fantastic!
wonderfully easy to prepare and is perfect with the pulled pok. i wouldn't change a thing. except to add that there is no need to strain out the black peppers, they tended to remain at the bottom of the pan anyway.
As a sauce, this was just too much vinegar for us. I did add some to the pork roast in the crock pot, and it gave the meat a really nice flavor. It was just too much by itself. I ended up adding a lot more brown sugar to it to tone the acidity down. It was a nice change from traditional bbq, though. Thanks for sharing!