If you’ve only ever had thick, sweet, tomato-based BBQ sauce, Carolina mustard sauce is going to be a revelation. It’s tangy, it’s bright, it’s got a little kick, and it’s the perfect match for pulled pork. This is the sauce that makes South Carolina BBQ what it is, and once you try it, you’ll wonder why anyone bothers with anything else.
It’s thin, not thick. It’s yellow, not red. And it’s got a vinegar punch that cuts through rich, fatty pork like nothing else. Plus, it comes together in about five minutes, which means you have no excuse not to make it.
What You’ll Need:
- 1 cup yellow mustard (the cheap stuff works great)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons ketchup (just a little for color and sweetness)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (Frank’s or Texas Pete)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon salt
How to Make It:
Mix Everything Together: Put all the ingredients in a medium saucepan. Whisk it together until it’s smooth.
Simmer: Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally. This mellows out the raw vinegar bite and lets the flavors come together.
Taste and Adjust: Taste it. Want it sweeter? Add more honey or brown sugar. Want it tangier? Add more vinegar. Want more heat? Add more hot sauce or cayenne. This is your sauce—make it how you like it.
Cool and Store: Let the sauce cool to room temperature, then transfer it to a jar or bottle. It’ll keep in the fridge for up to a month.
How to Use It:
- On pulled pork: This is the classic. Toss your pulled pork with it or serve it on the side.
- As a mop sauce: Brush it on chicken or pork while it’s grilling.
- On sandwiches: It’s great on a pulled pork sandwich with some coleslaw.
- As a dipping sauce: For chicken tenders, fries, or anything else that needs a tangy kick.
Pro Tips:
- Let it sit: The sauce is good right away, but it’s even better after a day or two in the fridge when the flavors have melded.
- Thin it out: If it’s too thick, add a splash of vinegar or water.
- Make it spicy: Add more cayenne, or throw in some diced jalapeños while it simmers.
This is the sauce that’ll make you rethink everything you thought you knew about BBQ sauce. It’s bright, it’s tangy, and it’s absolutely perfect on pork.
