Basic Vinegar Barbecue Moppin’ Sauce

Use this all-purpose sauce to baste, mix into, and serve with any form of chopped, shredded, or pulled barbecued pork. It’s the style of sauce you’re likely to find at a typical North Carolina pig pickin’. In a tightly sealed jar, the sauce keeps up to 2 months in the refrigerator.


  • 1 cup white vinegar
  • 1 cup cider vinegar
  • 4 tablespoons (½ stick) butter, cut into pieces
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce to taste


In a stainless-steel or enameled saucepan, combine all the ingredients over low heat and simmer, stirring. Cook, stirring, for about 15 minutes. Remove from the heat and let cool.