Carolina Gold Mustard BBQ Sauce

The Carolinas are famous for their pig, and many people feel that mustard goes best with delicious, luscious pork.

This sauce is the right balance of sweet and tangy, with a hint of heat from cayenne pepper towards the end.

This recipe will show you how to make a traditional Carolina Gold barbecue sauce that will blow your mind.

What is Carolina Gold sauce?

Carolina Gold is a mustard-based barbecue sauce popular in South Carolina. Many northern neighbors dislike the creamy, mustard-filled dish and prefer a spicy, vinegar-based mop sauce instead.

The tastes of a fantastic Carolina Gold sauce, on the other hand, are incredibly exquisite.

It’s a bit sweet and tangy, with a small kick from cayenne pepper on the tail end. The flavors combine to provide a one-of-a-kind sauce that cannot be surpassed.

Carolina Gold sauce’s origins may be traced back to German immigrants who arrived in South Carolina.

While we were unable to trace the sauce’s origins down to a single originator, it was most popular in the low country area, around Charleston, and up into the state’s center.

Carolina Gold barbecue sauce goes well with pulled pork, in my opinion. This sauce complements the smoky, savory taste of pork well, whether it’s a platter of pulled pork or a sandwich heaped high with delicious meat.

This recipe is fantastic for creating your own, but we also sell our own Mustard BBQ Sauce on westjeffoxroast.com.

Ingredients you’ll need

This sauce is really simple to create, and you most likely already have all of the ingredients on hand.

• Mustard mustard The foundation of this sauce is mustard, and I like traditional yellow mustard. You could also use Dijon mustard or a spicy brown mustard, but I think the simple, tangy taste of yellow mustard is the finest.

• Honey Honey lends a little sweetness to this sauce to help offset the tanginess of the mustard. You may use any honey you like, but the finest taste comes from high-quality local honey.

• The brown sugar A bit of brown sugar is added to the sweetness of this sauce, in addition to the sweetness from the honey. You may use either light or dark brown sugar, but I prefer light brown sugar to avoid a strong molasses taste.
• Worcestershire I like to add a little of Worcestershire sauce to level out the acidic taste of the mustard and the sweetness of the honey and brown sugar.
• vinegar made from apple cider The vinegar gives acidity to the sauce and helps to balance out the sweetness.
• Cayenne pepper adds a hint of spice to the dish, bringing it all together. I just use enough to give it a kick. If you want to increase the spice level, twice the quantity; if you don’t like spice, drop the amount in half.

Tools you’ll need

• a medium saucepan or pot This dish requires a saucepan or pot with a capacity of at least 2 quarts. I like to use a pan since the sauce comes to a boil quicker, but a pot works just as well. Choose one with a cover, since the sauce will need to boil with the lid on for around 5 minutes.

• a big spoon or a silicone spatula Any spoon or tool you normally use to make sauce will work nicely for this recipe. I like to use a silicone spatula (rather than a wooden spoon) since the sauce does not adhere to it.

• Whiskey made of wire You don’t need a whisk to mix your sauce, but I prefer to use one to speed things up. This sauce whisk is one of my favorites.

• Mason jar (or other suitable storage container) This sauce may be stored in the fridge for up to a week, so use a container with a cover.

What to serve Carolina Gold sauce with

This sauce is the ideal balance of sweetness and tartness. It goes well with a variety of smoked meats, but it’s best served on a heaping mound of pulled pork.

Here are a few dishes that go beautifully with Carolina Gold sauce:

• Competition-style pork butt (Smoked pulled pork)
• Pulled pork sliders
• Smoked pork belly
• Whole smoked chicken
• Pig wings