Cook pork in it! The style harks from Eastern NC. The pungent taste is great with pork shoulder.


Recipe Summary

10 mins
40 mins
50 mins
2 1/2 cups


Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine yellow mustard, white vinegar, balsamic vinegar, water, sugar, chili powder, cayenne pepper, and black pepper in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ketchup and soy sauce and simmer for 10 minutes more.


Cook's Note:

Cover pork with it and slow cook. Take the pork out, pull, and serve with more sauce. Save all the pork juice for a fantastic gravy - the fat will be too good to waste!

Nutrition Facts

13 calories; protein 0.4g; carbohydrates 2.4g; fat 0.3g; sodium 91.4mg. Full Nutrition

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This recipe is very close to my family's recipe. Having lived in SC all but one of my 53 years and having written about SC BBQ for the last seven years I have a lot of experience with the large variety of mustard sauces we have in this state. It's probably not surprising that our recipe is my favorite but like I said this one is very close. The addition of ketchup is an interesting twist but it is not without precedent. In fact the "Rust Gravy" served by the many Dukes BBQ that litter SC (not a chain btw) includes both ketchup and mayo! Read More
Rating: 4 stars
I made this ahead of time and have not tested this on actual meat but for now I will say that it is mega tart and I like it! I have a whole hog on the way that will be smoked here in a few days and I cannot wait to try this out on it! Read More