Lexington Style Barbecue Sauce is the Piedmont area of North Carolina’s take on barbecue sauce. The sauce is thin, vinegary, and hot – tasted alone, it’s harsh with a strong bite of vinegar and heat that borders on excessive. Introduce it to pile of pulled pork though, and it’s a match made in heaven. There’s something about the vinegar that brings out the smokiness of pork all the more, and complements the pork flavour without masking it. This sauce is used to make Barbecue Slaw and BBQ Pork Sandwiches.
- 3 cups cider vinegar
- ¾ cup tomato ketchup
- 4 tablespoons light brown sugar
- 3 tablespoons white sugar
- 1½ tablespoons kosher salt or sea salt
- 2¼ teaspoons finely ground white pepper
- 2¼ teaspoons red pepper flakes
- ¾ teaspoon freshly ground black pepper
- In a medium bowl, whisk all the ingredients together and let stand for at least 10 minutes.
The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup.