Time for number four!
#4 Roxy's S.C Mustard Sauce
My favorite sauce to add to pulled pork is a mustard vinager sauce. I add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled.
When making a Sammich I add some more of the sauce with a shake or two of the rub I used to season the butt. To my taste this sauce is a perfect match with cole slaw and I dont be eatin me no pulled pork sammich without the slaw.
I dont hear any one mention using this sauce but I find it is the tastiest addition to pulled pork. From what I've read most of ya'll are stuck in north carolina, now theres nothing wrong with vinegar or piedmont sauce, I just find this sauce has more flavour and makes better pairing with pork butt.
Mustard Vinegar Sauce
1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Combine ingredients and simmer for 15 minutes, stirring occasionally.
For a smoother sauce, blend on high for a few minutes.
: This recipe has a large following on the smoke ring boards, so expectations were admittedly quit high. As no brands were specified, I used all-USA brands (penzeys spices, vinegar, french's mustard etc).
: The ingredients are that of a "typical" mustard sauce - mustard,vinegar, sugar and some spices to give it a kick. Minimal ingredients required and all very easy to obtain.
Ease of preparation
: Very simple! Mix, heat, blend and serve.
Modifications and variations tested
: Tested on pulled pork, chicken and brisket.
For a mustard sauce, this was quite fresh, no doubt due to the relatively short cooking time and absence of dried/pre-cooked ingredients (ketchup, onion/garlic/paprika powder). Relatively thin, but thicker on blending and cooling. Definitely designed for pulled pork. It was not very spicy, with the slightest lingering background heat that tickles your throat.
: Heat lovers may like to add some chipotle hot sauce to give it a bit more kick. For brisket, I would cook until a bit thicker and add in some of the brisket drippings and juices to round out the flavours and incorporate some of the spice rub used on the meat itself.
We know mustard sauces are not the prettiest looking sauces, and their viscosity doesn't help much with aesthetics either. The main benefit is keeping a bit more of the colour of the meat itself when incorporated into items such as pulled pork or chicken as you can still see the smoke rings remnants and various shades of pink and brown bark.
Reasonably thin, but perfect for pulled pork or mopping/brushing. If one were to dip or want to glaze, it would need to be reduced slightly.
obviously, this sauce is designed for pulled pork, however, I could see it being used as a mustard based glaze for ribs, brushed on frequently at the end of cooking. Whilst the flavour was nice and went well with pulled pork, I feel it could have a bit more depth and flavour. However, having said that, to be fair, that does mean that it lets the meats flavour come through.
As the sauce stands, I would only recoomend it as a pulled pork, chicken, or mopping/glazing sauce. With some modifications, it could go well with pulled beef or even brisket.
. Obviously this sauce is designed for pulled pork. It does a good job at that but definitely could do with a boost in flavour and does need a bit of tweaking if used on anything else.
Photos of sauce construction:
1.) The ingredients:
Clockwise from left:
Onion + Garlic, Brown Sugar, Apple Cider Vinegar, Cayenne, Salt, Wooster Sauce + Tabasco, Black Pepper, Mustard
2.) Ingredients in the pot:
3.) Sauce after slight cooling:
Next up, RSoFlaQuers mustard sauce