Prep 5 mins
Cook 30 mins
This was a great memory of mine that my dad used to make.....unfortunately he kept all his recipes in his head and took them all to his grave with him. With the help of other ZAAR members and several other websites, this is what I was able to recreate. Awesome on pulled or chopped pork. Especially tasty when served on bakery fresh buns and pork!!
- 3⁄4 cup yellow mustard
- 3⁄4 cup cider vinegar
- 1 tablespoon light brown sugar
- 1 1⁄2 tablespoons unsalted butter
- 2 teaspoons salt
- 2 tablespoons Worcestershire sauce
- 1 1⁄4 teaspoons fresh ground black pepper
- 2 teaspoons louisiana hot sauce (to taste)
- Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
- Let cool before using.
- Save remainder in a sealed container in the refer. (I used a washed and rinsed out glass soy sauce bottle).
Full disclosure: I have never had South Carolina bbq before. I live in California and am a devotee of Central Texas bbq. I smoked a couple of pork butts (dry rub, Austin style) yesterday but I can't eat my usual Rudy's Sause as I am attempting Atkins. On a whim, I made this in no time this morning with Splenda and ate it on my Central Texas pulled pork this morning. It was fantastic! Unorthodox, I know. Mixing Q styles, bad, I know. Delicious! So much so that I'm going to learn a little more about South Carolina bbq! Thanks for sharing this and opening my eyes to more ways of loving smoked meats.
Yep. Simple. Easy. Correct. Simplicity is the way we should cook. I cleaned the fridge a bit with mine, used honey Dijon, Bragg's organic cider vinegar, Clancy's special hot sauce, sambal olek, homemade dandelion honey versus the brown sugar. Came out PERFECT. This has the right proportions of ingredients so you can play. Bravo.
This is real S Carolina sauce. The ratio of mustard to vinegar is authentic. The Carolinas were settled mostly by Germans who often disliked tomatoes. Since vinegar and mustard are intregal flavor in many German dishes, Carolinas unique sauces were born