Best 9 Carolina Mustard Sauce Recipes

CAROLINA-STYLE MUSTARD BBQ SAUCE

Steps:

• Combine yellow mustard, white vinegar, balsamic vinegar, water, sugar, chili powder, cayenne pepper, and black pepper in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ketchup and soy sauce and simmer for 10 minutes more.

CAROLINA STYLE MUSTARD BBQ SAUCE

Steps:

• Combine all ingredients in a saucepan & whisk over medium heat.
• Once the sauce is simmering, whisk until the sugar dissolves completely. This should take 5 minutes or less.
• Do not overcook (sauce requires less time simmering if sugar substitue is used).
• Remove from heat and cool before using.
• Store sauce in a sterilized GLASS jar in the refrigerator between uses.
• (I sterilize a suitable empty BBQ sauce bottle by capping with 1/2 cup of cider vinegar inside it, swirling it by shaking several times over a few days, & then draining well when ready to fill with BBQ sauce.).
• Optional: in place of the light brown sugar, use 1/2 cup of sugar substitute + 1T molasses. The sugar substitute version (which I now keep on hand) is diabetic friendly & easier to adapt to sugar substitute than most tomato based sauces I have attempted to modify & encountered consistency problems.

PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE

Steps:

• Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
• Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
• Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.

CAROLINA MUSTARD SAUCE #1

Steps:

• Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly.
• Refrigerate sauce to let the flavors blend before using, at least 24 hours.

SOUTH CAROLINA SMOKED PORK SHOULDER WITH MUSTARD SAUCE

Steps:

• Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix.
• Sprinkle rub all over the pork, patting it onto the meat with your fingertips; let the pork cure at room temperature while you make the mop sauce.
• Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in ½ cup water and whisk until salt dissolves.
• Set up grill for indirect grilling and preheat to medium-low-for a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then decrease heat to medium low.
• When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.
• Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours.
• Test for doneness with an instant read thermometer; the internal temperature should be about 195°; if the pork starts to brown too much, cover it loosely with foil.
• Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.
• Make the mustard barbecue sauce: melt the butter in a saucepan over medium heat; add in onion and garlic; cook until soft but not brown, about 3 minutes.
• Stir in the mustard, brown sugar, vinegar, and hot sauce; add ½ cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes.
• Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste.
• Let the sauce cool to room temperature before serving.
• When the pork is done, transfer the cooked pork to a cutting board, cover it loosely with foil, and let it rest for 20 minutes.
• You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain.
• Place the pork slices in a foil pan if you are not quite ready to serve, cover the pan with foil and place it on a warm, not hot, grill or in an oven turned on low.
• To serve: brush the buns with melted butter and lightly toast them on the grill; load each bun with sliced pork and slather with mustard sauce.
• Top the pork and sauce with pickles and serve at once.

CAROLINA MUSTARD BARBECUE SAUCE

Steps:

• Combine the mustard, honey, sugar and vinegar in a saucepan and whisk to mix.
• Bring to a simmer over low heat and cook gently, uncovered, until richly flaovred, about 5 minutes, whisking from time to time.
• Remove from heat and season to taste with salt and pepper.
• Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks.

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.

CAROLINA MUSTARD SAUCE

Steps:

• In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to 2 weeks.

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.