A Little Taste Of Carolina
July 6th, 2010
Over the recent holiday weekend, I decided to try something new.
Every region of the country has it’s own take on BBQ. One of the tastes I have never explored is the slight sweet and sour flavor of Carolina style BBQ. I decided to give it a try with the pulled pork I smoked on Sunday.
It got its usual rubdown with yellow mustard and then my own spice rub. After six hours over hickory and another two in the oven, wrapped in foil, my Boston Butt was fall apart tender with a great black crust. Rather then shred it, I decided to chop it to retain more substance. It took about five minutes work with a cleaver to reduce the roast to small juicy morsels.
Now at this point I would have doused the pork in a sweet tomato based sauce and this is where i took a turn to the left.
South Carolina is known for it’s mustard based BBQ sauces.
After a little hunting around, I found the following recipe for “Big Daddy’s Carolina BBQ Sauce.”
- 1 cup prepared yellow mustard
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 3/4 cup cider vinegar
- 1/2 cup water
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon soy sauce
- 2 tablespoons butter
Combine all ingredients except butter and soy sauce in a medium saucepan, bring to a boil and then simmer for twenty minutes, stirring frequently. Add the butter and soy and simmer for ten more minutes.
Now I have tweaked it just a little bit as the product I got was just a little thicker then I would have liked, so I upped the water from 1/4 cup to 1/2 and I have omitted an ingredient, 1 tablespoon of liquid smoke, as it was redundant given the pork was smoked.
It might be nice to include it if you were to use this sauce as a pour over for grilled meats of chicken.
If you are hankering for something different this grilling season, I strongly recommend you give this sauce a try.
Let me know what you think