Mid-South Carolina Mustard Sauce

Name: Mid-South Carolina Mustard Sauce
Yield: Serves 8 (Makes 2 1/2 cups)
Cuisine: Southern
Ingredients: 1 cup, cider vinegar; 6 tablespoons, Dijon mustard; 2 tablespoons, maple syrup or honey; 4 teaspoons, Worcestershire sauce; 1 teaspoon, hot pepper sauce; 1 cup, vegetable oil; 2 teaspoons, table salt

2 comments

Appears in Cook's Illustrated July/August 1997

In Mid-South Carolina, they favor a mustard-based concoction for pulled pork.

SERVES8 (Makes 2 1/2 cups)

TIME10 minutes

WHY THIS RECIPE WORKS

While developing an accessible pulled pork recipe, we determined that the shoulder roast, which has the most fat, also retains the most moisture and flavor during a long, slow cook. For flavor, we massaged a spicy chili rub into the meat, w...

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