Whether you want to call it a Carolina Vinegar BBQ sauce or just a pulled pork finishing sauce (my preference), this vinegar based bbq sauce on a smoked pulled pork sandwich is what stretchy pants were made for.
My dad Steve is no longer with us. He taught me how to make pulled pork and a version of this vinegar bbq sauce when I was kid. (shout out to the old bullet-style smokers)
Now I’ve never been one of those bloggers that gets all sentimental, but this recipe is definitely special to me…Miss you dad!
How to make Carolina BBQ Sauce
To be clear, this sauce does have a bit of ketchup which I know can be controversial, but it’s very popular in the Western part of North Carolina. It’s also known as Lexington sauce, Lexington Dip, or just “Dip” if you’re from there.
It’s nearly identical to the thin, vinegar based mop sauce originating from the Eastern part of the state. Personally, I think the ketchup really adds something that’s missed when it’s not there.
Pro Tip #1 – While it’s DEFINITELY not required, it’s better if you make this sauce the day before you smoke your pork butt.
This will give more time for the flavors to marry and develop.
Pro Tip #2 – It might seem like a lot of sauce, but that’s by design. You can use half as either a mop or spritz (mop sounds way cooler than spritz don’t you think?), or mix a bunch right in to the meat after it’s pulled like I do.
Making homemade BBQ sauce might sound daunting at first, but it really couldn’t be any easier.
One great thing about making Carolina BBQ sauce, is that it’s no-cook. Whisk it up, stick it in the fridge, and give it some time. Overnight is perfect, but a few hours would still help get those flavors moving in the right direction.
The Western part of North Carolina is home to the best pulled pork in American BBQ. This no-cook vinegar based finishing sauce, known as Lexington Dip or just “Dip” to the locals, is the reason.
Complementing the vinegar tang is a good balance of peppery flavors and a hint of sweetness from brown sugar and a bit of ketchup, which is what sets this region’s barbecue apart from the rest of the state.
Pour the sauce in to one or two squeeze bottles (a funnel can help)
Let the flavors develop by placing the sauce in the fridge for a few hours or overnight if you can
Notes
This sauce is best made a day or two in advance, but is still excellent if made the day of.
If you can find it, Texas Pete hot sauce is from the same region of North Carolina that this recipe hails from (it’s not from Texas). Other good sauces to use are Louisiana, Frank’s, or whatever you like best. I’m a fan of Cholula.
I’m from there and this sauce is exactly like the one I grew up with.
I tried to stay true to the region. This was the very first type of barbecue I learned to cook as a teenager.
Lexington sauce is definitely the way to go!