In the area west of Raleigh in North Carolina, the area also known as Piedmont, this thin vinegar dip is served alongside pulled/chopped pork shoulder. It is also used as the dressing for red slaw. As you travel towards the west, tomato becomes a more common addition to the BBQ sauce, hence the name, red dip.
- 1 cup cider vinegar
- 1 cup ketchup
- ½ cup white vinegar
- ⅓ cup brown vinegar
- 1 tbsp brown sugar
- 3 tsp salt
- ½ tsp hot sauce (see Note)
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Use this sauce to make our Ultimate BBQ pulled pork.
Bring all the ingredients to the boil and then remove from the stove and allow to cool. Serve next to pulled pork or through cabbage to make red slaw.
This sauce lasts for 3 months and it can be kept in the pantry rather than the fridge.
• Louisiana hot sauce was used in this recipe, but any hot sauce can work here.
Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Lance Rosen.