CAROLINA MUSTARD BBQ SAUCE RECIPES

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CAROLINA BBQ GOLD SAUCE RECIPE - FOOD.COM



Carolina BBQ Gold Sauce Recipe - Food.com image

A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with Boston butt, and cook until very tender. Remove and discard excess fat from pork. Chop or shred pork, place in buns, and serve with extra sauce.(serving=1/4 cup)

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 quart, 16 serving(s)

Number Of Ingredients 18

2 cups apple cider vinegar
1 1/2 cups prepared mustard
1 (6 ounce) can tomato paste
1 1/2 cups Splenda granular or 1 1/2 cups granulated sugar
2 tablespoons molasses
1 cup water
1 teaspoon Worcestershire sauce
1 -2 teaspoon onion powder or 1/2 cup finely minced onion, sauteed
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4-3/8 teaspoon cayenne pepper (optional)
1/2-3/4 teaspoon crushed red pepper flakes (optional)
2 -3 teaspoons louisianna hot sauce (optional)

Steps:

  • In saucepan, whisk together all dry ingredients.
  • Add mustard, tomato paste, and molasses.
  • Slowly add vinegar, whisking till blended.
  • Add water and whisk to blend.
  • Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
  • Cool, then pour into glass bottle or other non-reactive container.
  • Refrigerate, if desired.
  • Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
  • The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.

Nutrition Facts : Calories 40.6, FatContent 1.1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 501.8, CarbohydrateContent 6, FiberContent 1.4, SugarContent 3.1, ProteinContent 1.6

BBQ PULLED PORK WITH CAROLINA SAUCE RECIPE | FOOD NETWORK



BBQ Pulled Pork with Carolina Sauce Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 110 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 18

2 quarts cider vinegar
2 cups ketchup 
1/2 cup sugar 
1/4 cup molasses 
1/4 cup dry mustard 
1/4 cup soy sauce 
1/4 cup tomato paste 
1/4 cup Worcestershire sauce 
1/8 cup red pepper flakes 
1/8 cup salt 
Pinch freshly ground black pepper 
2 cups soy sauce
1 1/2 cups salt, plus more for seasoning 
1/2 cup sugar 
1/4 cup honey 
1/4 cup molasses 
2 pork butts, about 6 pounds total weight 
Freshly ground black pepper 

Steps:

  • For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed.
  • For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight.
  • Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

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