This Carolina-style barbeque sauce features fresh apple, but otherwise it's a fairly straightforward, totally in-your-face-with-tang-and-heat recipe. It is fantastic on pulled pork and molasses-brined pork chops.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium heat. Place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes.

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  • Stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes.

  • Pour apple cider vinegar into saucepan. Reduce heat to low and cover. Cook until the apples are soft and falling apart, about 30 minutes. Remove from heat.

  • Whisk in mustard, red pepper flakes, and black pepper.

  • Transfer mixture to blender and puree until completely smooth.

Nutrition Facts

52 calories; protein 0.6g 1% DV; carbohydrates 9.8g 3% DV; fat 0.9g 1% DV; cholesterol 0mg; sodium 62.7mg 3% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/23/2012
Good but needed a bit more liquid and a bit more sweetness to counter the tart. Really nice on the pork though. Read More
(15)

Most helpful critical review

Rating: 2 stars
05/05/2019
Yea...I don't think so. I am not sure you can call this a Carolina Mustard sauce. Yes, it is a sauce and yes it has mustard in it, but it is not in the style of a Carolina Mustard sauce. That is not saying it is not a great tasting sauce, but it is not the way we make it in South Carolina, the birthplace of mustard-based BBQ sauce. I have lived in SC my entire life (53 years) and have been writing about SC BBQ specifically since 2012. I have tried a wide variety of mustard sauces -- we have a lot of different styles in the state -- and, of course, we make our own. This is nothing like what we have here. Again, that doesn't make it bad; it's just not authentic. Read More
31 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
04/23/2012
Good but needed a bit more liquid and a bit more sweetness to counter the tart. Really nice on the pork though. Read More
(15)
Rating: 5 stars
07/30/2012
Excellent! It turned out a little too "hot" for me, so I added a little apple sauce at the last minute, but it has fabulous flavor! Used it on Chef John's grilled pork chops - so moist & delicious! You've GOT to try this! Easy & well worth the time. (oh - I 1/2'd the salt in the brine of the chops, but could still taste it...) Read More
(11)
Rating: 5 stars
08/10/2012
i was a little worried when i was making this as it smelled really vinegary (and i love vinegar) but it came out great on the molasses brined pork chops! however non-vinegar lovers beware - this might not be the sauce for you. Read More
(8)
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Rating: 4 stars
10/29/2014
Whew, can only say that a tablespoon each of red pepper flakes and black pepper made this way too hot for this house! We're about in the middle on spicy foods, and my gut was telling me that this was going to be too hot, but I hate to modify a recipe too much the first time through. The reviews were Interesting, too, because the spiciness didn't seem to be as much of an issue as the strong vinegar flavor...maybe we really are wimps! I had no issue with the vinegar, this is "Carolina-style" which traditionally has more of a potent vinegar flavor. Unless you like your food smokin' hot, I'd recommend that you start with a teaspoon, taste, and then add more red pepper flakes and black pepper as you see fit. You can always add more, but once it's in there, you can't take it out. I had a container of Kaluha Pig in the freezer, so I added this sauce for some pulled-pork sandwiches. Read More
(5)
Rating: 4 stars
03/17/2013
Used on his brined pork chops and tuna steaks. Good on both. I thought the pork was a bit salty from the brine even after rinsing the meat before cooking. Sauce smelled of vinegar but did not taste like vinegar after grilling. I did not use all the hot pepper flakes, just sounded like a bit much. Used about half and thought it was hot enough. It was good enough I will try again. Read More
(3)
Rating: 5 stars
06/05/2016
Tried it both with Chef Johns brined chops and my own Carolina style pulled pork from a slow cooker both were complemented very nicely with this sauce. Read More
(1)
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Rating: 5 stars
01/23/2017
Very moist and the Carolina bbq topped it off perfectly Read More
(1)
Rating: 4 stars
06/19/2016
I didn't bother peeling the apples the blender shreds thrm.. I will be making this again. Read More
(1)
Rating: 5 stars
11/06/2016
On its own this sauce was not nice but with my changes it was fab! Add hot and sweet sauce sugar paprika. Read More
Rating: 2 stars
05/05/2019
Yea...I don't think so. I am not sure you can call this a Carolina Mustard sauce. Yes, it is a sauce and yes it has mustard in it, but it is not in the style of a Carolina Mustard sauce. That is not saying it is not a great tasting sauce, but it is not the way we make it in South Carolina, the birthplace of mustard-based BBQ sauce. I have lived in SC my entire life (53 years) and have been writing about SC BBQ specifically since 2012. I have tried a wide variety of mustard sauces -- we have a lot of different styles in the state -- and, of course, we make our own. This is nothing like what we have here. Again, that doesn't make it bad; it's just not authentic. Read More
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