Vinegar-based barbecue sauce
A thin, acidic sauce family with little or no sugar, which is why it behaves completely differently over heat from a tomato sauce.
What it is
- Base
- vinegar
- When it goes on
- either
- Burn risk over the fire
- low
What it goes with
Grouped by how the pairing is known rather than by how good it is. The first group is somebody else’s statement; the last is ours, and says so.
A source pairs them
A named source says this sauce or seasoning is used with this food. Follow the citation and you will find somebody stating it.
- Pork shoulder — Both North Carolina styles the Encyclopedia of North Carolina documents are pork, and the Lexington style is specifically shoulder.
Structurally compatible
A structural fact rather than a cultural one: what the sauce is made of against what the cook does to it. Sugar burns over a long direct cook whoever is doing the cooking.
- Pork belly slices — A thin vinegar sauce carries no sugar, so unlike a tomato sauce it can go on during the cook — which makes it usable on fatty pork where the acid does something the fat needs.