Friday, May 30, 2008

Mid-South Carolina Mustard Sauce

{picture soon!}

This is the sauce that I use, in combination with Dry Rub for Barbecue, to prepare my fabulous Pulled Pork Sandwiches. It is from The Cook's Illustrated Guide To Grilling And Barbecue.

The authors say: Here is another classic sauce for Pulled Pork that works well with other cuts of grilled pork, too.

Makes about 2 1/2 cups.

1 cup cider vinegar
1 cup vegetable oil
6 tablespoons Dijon mustard
2 tablespoons molasses (or maple syrup or honey. for this Pulled Pork, I use molasses)
4 teaspoons Worcestershire sauce
2 teaspoons salt
1 teaspoon hot pepper sauce, such as Tabasco
Ground black pepper

Mix all of the ingredients, including black pepper to taste, together in a medium bowl. (The sauce can be refrigerated in an airtight container for several days)

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