Carolina Mustard BBQ Sauce
The yellow tangy South Carolina classic — mustard, vinegar, brown sugar, and just enough heat. Made for pulled pork and smoked chicken.
- Prep
- 5 minutes
- Cook
- 15 minutes
Equipment
- Heavy-bottom saucepan
- Whisk
- Glass jar or squeeze bottle
Ingredients
- 1 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/3 cup light brown sugar, packed
- 1/4 cup honey
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (Texas Pete or Frank's)
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne (optional)
- Pinch of kosher salt
Method
- 01
COMBINE: Whisk all ingredients together in a heavy-bottom saucepan off the heat until fully smooth.
- 02
SIMMER: Place over medium heat and whisk constantly until the first bubbles break the surface. Reduce heat to low.
- 03
COOK 10-15 MIN: Simmer gently, whisking every couple of minutes, until the sauce thickens slightly and turns glossy. It should coat the back of a spoon.
- 04
TASTE AND BALANCE: Add more vinegar for tang, more brown sugar for sweet, more hot sauce for heat. Adjust in small increments.
- 05
COOL AND JAR: Pull off the heat, cool 15 minutes, and pour into a jar or squeeze bottle. Flavor deepens overnight.
This sauce was built for pulled pork. Drizzle it over the pork right on the sandwich instead of tossing it in — the mustard base doesn't reheat well.
How to serve
- The right sauce for pulled pork sandwiches, smoked chicken thighs, and grilled sausage.
- Also great as a pretzel dip, ham glaze, or brushed on grilled kielbasa.
Keeps 3 weeks refrigerated in a sealed jar.