FYI – this is a big longer of a post then usual – because well barbecue is fun. You can skip directly to the recipe by clicking the the link below.
Don’t get me wrong, I love a good traditional barbecue sauce, but sometimes you just want to be outside the box. We smoked nearly 16 lbs of pork butt a little over a week ago and we decided to mix it up. We wanted zingy, tangy, with a bit of sweet and this hit the mark. We had a few friends try it and it got thumbs up approval along with my other half, so this one is definitely a winner. It balances well with the smoky pulled pork, check this out!
I can’t help but share that, because well smoked pulled pork! Since nearly 16 lbs of pork butt means there’s two in the package, we decided to experiment a bit, and I still have a learning curve, but it’s a fun one. This first one we did in our vertical smoker and it got done way early, as in it went on at 5:15 am and was done around 2:30 pm. The other one went on our new pellet grill/smoker and we ran into a few snags with flame outs and this second one didn’t come out until about 9:30 pm. The bark on the first one was better, but the smoke ring on the second was impressive. Definitely going to try this again and going to make a few changes to how this goes on the pellet grill. Regardless, but came out fabulous in their own way.
Along with this I have 2 more recipes I’ll be sharing soon – one is an Alabama White Sauce and the other is our new favorite coleslaw recipe.
We got crazy with the barbecue sauce and used both on our sandwiches that night and it was crazy good. Now that I’ve ran through all that….recipe time!
Carolina Mustard BBQ Sauce
Servings – As goes my usually statement – it all depends on how much you use. This makes about 1.5 cups
- 1 cup yellow mustard
- 1/4 cup dark brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp worcestershire
- 1 Tbsp ketchup
- 1/4 tsp cayenne
- 1/2 tsp salt
- Black pepper to taste (I usually go 15-20 cranks)
- Mix all ingredients together in a sauce pan
- Heat over medium heat till sugar is melted and sauce is heated through.
- Let cool and store in refrigerator for at least an hour to let the flavors mingle.