From the Carolinas to Kansas (aka, the BBQ belt), everybody has their own preference on barbeque sauce, and where you’re from plays a huge factor in what you like. Mustard-based sauces are typically associated with my home state of South Carolina, but in fact, this sweet-and-spicy treat isn’t the preferred sauce statewide. It finds its home in Columbia, and it’s popular throughout the midlands and lowcountry.
Here’s my take, after a little trial and error, on Carolina-style, mustard-based sauce. Try it with this recipe for smoked pork shoulder on the grill, and cook it alongside this ketchup-and-molasses-based sauce for a little regional taste test!
¼ cup butter
1 cup mustard
½ cup loosely packed brown sugar
½ cup cider vinegar
¼ cup Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon onion salt
2 teaspoons salt
1 teaspoon pepper
¼ cup honey
1. In saucepan over medium heat, melt better.
2. Slowly stir in all other ingredients. Using a whisk is easiest. Bring to a simmer.
3. Give it a taste. If you want it sweeter, add honey or brown sugar. Hotter? Add sauce or pepper. Saltier? Do I really have to tell you what to do?
4. Let simmer for 3-4 minutes, remove from heat.
5. Enjoy right away, or refrigerate and reheat when ready to serve.
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