Best South Carolina Barbecue Sauce Recipes

SOUTH CAROLINA BARBECUE SAUCE

Steps:

• Combine 2/3 cup yellow mustard, 1/2 cup brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoons hot sauce in a small saucepan. Bring to a simmer over medium heat, whisking, until the sugar is dissolved, about 1 minute. Remove from the heat and stir in 3 tablespoons butter until melted; season with salt and pepper. Let cool.

SOUTH CAROLINA-STYLE MUSTARD BARBECUE SAUCE

Steps:

• Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined. Refrigerate until ready to serve.
• Photograph by Andrew Purcell

INDOOR PULLED PORK WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• Adjust oven rack to lower-middle and heat oven to 325 degrees.
• Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
• Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• Second Sauce: Lexington Vinegar Barbecue Sauce:.
• 1 cup cider vinegar.
• 1/2 cup ketchup.
• 1/2 cup water.
• 1 tablespoons sugar.
• 3/4 teaspoons salt.
• 3/4 red pepper flakes.
• 1/2 teaspoons freshly ground black pepper.

SOUTH CAROLINA MUSTARD SPIKED BARBECUE SAUCE

Steps:

• Whisk all ingredients together.
• Store refrigerated.
• To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or marinate pork roasts overnight before roasting.

INDOOR PULLED PORK WITH SOUTH CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container. Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
• While pork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside. Combine 2 tbsp black pepper, 2 tablespoons paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and 1 teaspoons cayenne pepper in second small bowl; set aside.
• Adjust oven rack to lower-middle and heat oven to 325 degrees.
• Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rach inside foil-lined baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
• Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in botton of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tendeer, and internal temperature registers 200 degrees on instant-read thermometer about 1 1/2 hours. Transfer pork to serving dish, tent loosely with foil and allow to rest for 20 minutes.
• While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator into medium bowl.
• Combine all sauce ingredients in medium bowl with cooking liquid and whisk to combine.
• Second Sauce: Lexington Vinegar Barbecue Sauce:.
• 1 cup cider vinegar.
• 1/2 cup ketchup.
• 1/2 cup water.
• 1 tablespoons sugar.
• 3/4 teaspoons salt.
• 3/4 red pepper flakes.
• 1/2 teaspoons freshly ground black pepper.