Carolina Mustard Barbecue Sauce
Makes About 1 Quart
South Carolinians in particular are known for their love of mustard-based barbecue sauce, which they slather all over their pork. It’s got a hint of sweetness to it and a big hit of vinegar. Some North Carolinians who take pride in their vinegar-based sauce, which I also love, look down their noses at mustard sauces. It don’t matter to me as long as it tastes good, and this sauce is very, very good on pulled pork and chicken.
Equipment
- heavy saucepan
Ingrediënten
- 2 cups white vinegar
- 2 teaspoons freshly ground black pepper
- 2 teaspoons white sugar
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons ground chili powder
- 1 cup dark brown sugar packed
- 2½ cups prepared yellow mustard
- ¼ cup ketchup
Instructies
- In a large heavy saucepan or stockpot over low heat add all the ingredients and whisk to combine.
- Cook over low heat for 20 minutes, whisking occasionally to combine.
- Do not bring the mixture to a boil.
- Let the sauce cool completely, about 30 minutes, then funnel it into a refrigerator-safe container.
Notes / Tips / Wine Advice:
The sauce will keep, refrigerated, for up to a year.
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