Eastern North Carolina Vinegar Sauce

Ingredients

• 2 cups cider vinegar
• 1/2 cup water
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon coarse black pepper
• 1 tablespoon kosher salt
• 1 tablespoon packed brown sugar
• 2 teaspoons hot sauce
• 1 teaspoon cayenne pepper

Before you cook

• Find a quart glass jar with a tight lid and wash it in hot water.
• Measure the vinegar and water into the jar.
• Measure the red pepper flakes, black pepper, salt, brown sugar and cayenne into a small bowl.

Steps

1. Pour the dry seasonings into the jar with the vinegar and water.
2. Add the hot sauce.
3. Screw the lid on tightly and shake hard for 30 seconds.
4. Check that the salt and sugar have dissolved and shake again if any grit remains at the bottom.
5. Leave the jar on the counter at room temperature for at least 4 hours so the pepper bleeds its heat into the vinegar.
6. Taste the sauce; it should be sharp first, then hot, with the salt arriving last.
7. Add more red pepper flakes if you want more burn, or a splash of water if the vinegar is too aggressive.
8. Store the sauce in the refrigerator, where it keeps for months and only improves.
9. Shake the jar before every use, since the pepper settles.
10. Pour it over chopped or pulled pork a half cup at a time, tossing between additions, and put the rest on the table.