One of my earliest memories of Southern barbecue sauce is linked to a place in Birmingham, Alabama, called Ollie's BBQ. The sauce served there was tangy, bright, and completely unlike the sweet, thick, store-bought varieties that were common at the time. As an adult, that flavor profile clicked into place: it was aligned with the Carolina pulled pork style. The search for that perfect flavor led directly to this recipe.

This sauce is a study in simplicity and acidity, designed to complement, not dominate, the richness of smoked meat. It delivers the sharp, peppery tang essential to this style of barbecue.

The process of making this sauce is straightforward: combine, simmer, and strain. The simmering process is critical, as it mellows the aggressive tang of white vinegar while integrating the spices and the small amount of tomato. This slow marriage creates a balanced flavor that is sharp but not harsh.

The base of this sauce relies on the quality of your spices. Pickling spice, often overlooked in simple recipes, adds a complex, earthy background. It is important to use the spice mix (in a cheesecloth or just loose) and then strain the sauce completely before serving. This ensures a clean, smooth texture that works perfectly as a mop or a finishing sauce.

While the overall process is quick—about five minutes of prep and one hour to cook—the resulting flavor is deep and complex. The recipe avoids excessive sugar, allowing the natural tang and the heat from the red pepper to take the lead. This contrast makes it the ideal pairing for pulled pork, smoked chicken, or any dish where you want acidity to be the star.

The sauce is designed to be concise and deliver a specific flavor. The focus here is on the original, balanced flavor profile. This sauce also makes an pretty good mop for your next pulled pork recipe, like my Smoked Carolina Pulled Pork Sliders. If adjustment is needed, only modify the heat with the red pepper flakes, increasing by small increments until the desired spice level is reached.

   

Southern Vinegar Barbecue Sauce

   

Prep Time: 5 mins | Cook Time: 60 mins | Yield: Approximately 1.5 cups

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Ingredients

   

       
• ¼ tsp Black pepper
       
• ½ tsp Granulated Garlic
       
• ½ tsp Dry Mustard
       
• ½ tsp Pickling Spice (in cheesecloth or strain)
       
• 2 tsp Sugar
       
• 1 TBsp Morton’s Salt
       
• ½ cup White Vinegar
       
• 1 cup Water
       
• ½ tsp Paprika
       
• ½ tsp Oregano
       
• ⅓ cup Tomato Puree
       
• 2 ⅔ TBsp Tomato Paste
       
• 1 tsp Butter or Margarine
       
• ¼ tsp Lemon juice
       
• ¼ tsp Worcestershire
       
• ½ tsp Red Pepper (try ¼ tsp and adjust)
       

   

Instructions

   

       
1. Combine all listed ingredients in a saucepan on the stovetop.
       
2. Heat the mixture and bring it to a simmer.
       
3. Allow the sauce to simmer for one hour, or until the liquid has reduced by half or more, which concentrates the flavor.
       
4. Remove the sauce from the heat and allow it to cool slightly.
       
5. Strain the sauce through a fine-mesh sieve or cheesecloth into an airtight serving container to remove the pickling spice and any solids.
       
6. Serve chilled or at room temperature.
       

   

       

Notes

       

The acidity of this sauce makes it an excellent baste or mop during the last 30 minutes of smoking pork shoulder. Also works well on smoked chicken!