The Experience
If you’ve never had South Carolina style sauce before, do not expect it to taste like what most people who don’t live in South Carolina know as “Barbecue Sauce”. There’s no tomato in this sauce, it will not taste like K.C Masterpiece. So prepare yourself for a sauce that will transform your pork or chicken into a juicy, tangy, wonderful meal! You owe it to yourself to try this!
Ingredients
- 1 cup yellow mustard (I used French’s Prepared Mustard)
- 1/2 cup sugar
- 3/4 cup light brown sugar
- 3/4 cup cider vinegar
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 tbsp. Worcestershire Sauce
- 1/4 teaspoon cayenne
- 1/2 teaspoon soy sauce
- 3 tablespoons salted butter (not margarine)
- 2 teaspoons liquid smoke (hickory flavoring)
- 1/4 – 3/4 cup of water
Directions
Combine mustard, sugar, brown sugar, vinegar, chili powder, black & white peppers, Worcestershire Sauce, and cayenne pepper in a medium size sauce pan. Simmer 30 minutes on medium-low heat, stirring every 5 minutes. Add soy sauce, butter and liquid smoke and simmer for 5 minutes, add water as necessary to make the sauce moderately thin, but avoid making it too thin.
When poured onto pulled pork it should slide into the cracks and coat the meat. It should not pile up on top of the meat..
Modifications
This sauce has a tangy, mustardy flavor with a bit of acidity that comes through from the cider vinegar; sugar helps to moderate the acidity. It is absolutely my favorite sauce for pulled pork!.
As with any sauce recipe, feel free to taste as you go and adjust flavors to your liking.
