Name: Eastern North Carolina-Style Barbecue Sauce
Total time: 10 min
Ingredients: 1/2 cup white vinegar; 1/2 cup cider vinegar; 1/2 tablespoon sugar; 1/2 tablespoon crushed red pepper flakes; 1/2 tablespoon Tabasco sauce; Salt and freshly cracked black pepper to taste

Chris Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe for barbecue sauce meant to be served with his <a href="http://cooking.nytimes.com/recipes/1016087-pulled-pork">pulled pork</a>.

Eastern North Carolina-Style Barbecue Sauce

white vinegar

cider vinegar

sugar

red pepper flakes

Tabasco sauce

Salt and freshly cracked black pepper

Whisk ingredients together in a bowl. Drizzle on barbecued meat. Covered, sauce will keep about 2 months.

Eastern North Carolina-Style Barbecue Sauce

Total: 10 minutes

Servings: 1

Cost: $22.13 /serving

Author : Sam Sifton

Ingredients

Instructions

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