North Carolina BBQ Sauce

North Carolina BBQ Sauce

8 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Recipe by  WEIRDMUSIC657

“This was my favorite barbecue sauce growing up. It's vinegar-based with no ketchup. It's very tangy, very thin, and wonderful on pork, chicken, and even tofu!”

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Adjust Servings

Original recipe yields 1 gallon



  1. Combine the vinegar, cayenne pepper, black pepper, mustard powder, salt, lemons, and Worcestershire sauce in a large pot; bring to a simmer. Bring to a boil, then turn heat to low and simmer for at least 30 minutes.

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Reviews (8)

Rate This Recipe


I really liked this recipe. The only thing I did differently, was I halved the amount of cayenne and black pepper it called for and added 2/3 cup of brown sugar (made the recipe based on 10 servings). I slow cooked a 5lb. pork butt roast, added the sauce it was delicious. Next time I make this sauce I'll use 3/4 of the cayenne and pepper it calls for. I like it hot!!!

Anna Bushka

Anna Bushka

This sauce was not nearly as potent on the meat as it was when I tested it by itself before I served it. My kids gobbled it up, they loved it, although I did reduce the cayenne pepper a bit. My favorite part was the way it made the pork chops taste less "porky". =)

A very good and easy recipe. Delicious, with one point off for the heat. I could only drizzle a tiny bit on my pork or my lips would burn. I love spicy foods and make a homemade ramen soup that'll give you palpitations, but this was INTENSE! I'll absolutely make it again, but I'll cut way down on the cayenne next time.

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Amount Per Serving (64 total)

  • Calories
  • 28 cal
  • 1%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 959 mg
  • 38%

Based on a 2,000 calorie diet



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Best Carolina BBQ Meat Sauce


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Southwest BBQ Sauce