This is the thin, vinegar sauce in the tradition of eastern North
Carolina. For a rough idea of the western sauce, add 1 cup catsup, 1
teaspoon Worcestershire sauce, and 1/2 teaspoon of cinnamon to this
recipe. This is served over smoked pork in any form–sliced or pulled.
2 cups cider vinegar
1/4 cup brown sugar
1 tablespoon crushed red chile pepper
2 teaspoons salt (or to taste)
1 1/2 teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
Combine all the ingredients in a large bowl, mix well, and let stand for
a couple hours to blend the flavors.