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Carolina Gold BBQ Sauce
Serves — · Prep 5 min · Cook 10 min — Tangy mustard-and-vinegar South Carolina BBQ sauce for pulled pork and chicken that keeps 2–3 months in the fridge.
- 240ml yellow mustard
- 80ml apple cider vinegar
- 60ml brown sugar
- 2 tbsp honey
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne (adjust to taste)
- Salt and black pepper to taste
- Combine everything in a saucepan over medium-low heat.
- Whisk until the sugar dissolves and the butter melts.
- Simmer gently for 8–10 min, stirring occasionally, until slightly thickened.
- Taste and adjust — more vinegar for tang, honey for sweetness, cayenne for heat.
- Cool and store in a jar in the fridge.
The vinegar and mustard keep the pH low, so it keeps in the fridge for 2–3 months or longer; quality, not safety, is the limit.
Good on pulled pork or chicken, or as a mop while smoking.
Converted from US cups (1 cup = 240ml).
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