Carolina Vinegar BBQ Sauce Recipe | Cape Fear River Region

Making our Carolina Cape Fear River vinegar BBQ sauce recipe. There are a lot of East Carolina and West Carolina vinegar BBQ sauce recipes out there, even some South Carolina varieties, but in the heart of North Carolina lays the Cape Fear River region with a vinegar BBQ all its own. This goes great as a mop sauce and even an injection. It's true calling is as a finishing sauce for pulled pork fresh off the smoker. It also goes well with collard greens or other greens, catfish or other fish, chicken, and would even make a flip flop edible. Be kind, this is my first cooking video. You might find a better recipe, but it is my belief that you won't find a better recipe. So whether you spell it Barbecue or Barbeque, this BBQ sauce has it going on! Our best to you and yours. The recipe is below:

Carolina Vinegar BBQ Sauce
Cape Fear River Region Recipe

* Yields 6 Pints

1 tbs Onion Powder (per pint jar)
1 tbs Garlic Powder (per pint jar)
1/4 tsp Black Pepper (per pint jar)
1/2 tsp Crushed Red Pepper (per pint jar)
2 Dried Red Peppers (per pint jar)

8 cups Distilled White Vinegar
4 cups Apple Cider Vinegar
1/4 Hot Sauce (we prefer Franks Hot Sauce)
4 tbs Salt

Add dry ingredients (except salt) to the jars as specified. Add all other ingredients to a sauce pan, stir well, and bring to a boil for 10 minutes. While still hot, divide liquid evenly between the 6 pint jars, and close tightly with canning lids and rings. Once cool, swirl daily for 2 weeks prior to use. Will keep for several months as is, or longer if refrigerated.

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