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Ingredients50 m servings 13
Original recipe yields 40 servings (2 1/2 cups)
- 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.
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- 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!
Per Serving: 13 calories; 0.3 2.4 0.4 0 91 Full nutrition
ReviewsRead all reviews 2
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 larg...