This is what goes on my pulled pork, full stop. When I relocated to North Carolina in the 90’s, I watched two camps argue about North Carolina barbecue sauce — Down East folks swearing by a thin, vinegar-forward dip with nothing to hide behind, and the Piedmont/Western crowd wanting a little ketchup and sweetness in there too. Instead of picking a side, I split the difference. This one’s got the vinegar tang that actually cuts through fatty pork the way it’s supposed to, plus just enough ketchup to round out the sharp edges — Down East backbone, Western finish. Named it Triad because that’s exactly where I live, and because it’s two traditions meeting in the middle instead of fighting it out. Pour it on hot pulled pork, or set a bowl out for dipping. No fine dining plating required — just food.
Triad Dip/Pulled Pork Barbecue Sauce
Ingredients
- 1.5 C apple cider vinegar
- .5 C ketchup
- .5 cayenne or hot dried chili flakes
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Add all ingredients to a bowl. Stir until ingredients are dissolved. Serve in a squeeze bottle.