I created a mustard BBQ sauce some years ago, but it was a real pain to make, pan toasting and grinding spices, etc.. Good, but didn't feel like doing it much. I always had in the back of my mind that I wanted an easier one and had printed out what was a more basic sauce I found online. Had some BBQ pork loin rising to the surface of my meal planning list and figured this was a good time to play around with this. I grilled the loin, portioned and froze it for some meals the next week or two.
I decided for an easy button meal yesterday, to pull out a portion of pulled pork (and slightly chopped) for sandwiches and make and tweak this sauce. I'm open for ideas and suggestions. Here's where my recipe is today, I will likely tweak it more but this is very good as written. You'll see that I like to weigh as much stuff as possible!:
Carolina mustard BBQ sauce
Make 2 cups plus a few ounces more.
¾ cup yellow mustard (180 grams)
½ cup honey (170 grams) (used sugar free)
½ cup apple cider vinegar (120ml/grams)
¼ cup brown sugar (48 grams) (used Swerve)
2 tablespoons ketchup (35 grams)
2 teaspoons Worcestershire sauce (10ml/grams)
1 tsp Texas Pete (5ml/grams)
½ teaspoon salt, MSG and red pepper flakes
1 tsp each, coarse black pepper, mustard powder, garlic and onion granules
Combine all in a glass bowl, whisking the dry with the cider vinegar first.
Heat on high (850 watt microwave) 1 minute intervals, 3 times whisking after each time.
*Can use a pan on the stove of course, as well
My notes for the future:
*A fairly loose BBQ sauce, vinegar forward and tangy, not super sweet at all, not super spicy and not super mustard forward either.
*Could cut the vinegar in half for a slightly thicker, sweeter sauce.
*Could handle more spice/heat level (for those who like it spicy)
I know it looks a little granular in the pic but it doesn't come off that way at all even just off of a spoon.
On the pulled pork
I decided to do something I dont usually do...onions on a PP sandwich
On to 647 Kaiser rolls (these are lower carb rolls but very good), a slice of chipotle pepper jack (again, not a usual PP sandwich) and the onions. Plated with crispy dill slices...and that's leftover homemade thousand Island from the Reuben's I made recently for dipping those in.
Made a great sandwich. I'm going to try thickening (probably use the Thickitup lower carb stuff) the sauce a bit for use as a sauce topping for the aforementioned sliced BBQ pork loin.
I decided for an easy button meal yesterday, to pull out a portion of pulled pork (and slightly chopped) for sandwiches and make and tweak this sauce. I'm open for ideas and suggestions. Here's where my recipe is today, I will likely tweak it more but this is very good as written. You'll see that I like to weigh as much stuff as possible!:
Carolina mustard BBQ sauce
Make 2 cups plus a few ounces more.
¾ cup yellow mustard (180 grams)
½ cup honey (170 grams) (used sugar free)
½ cup apple cider vinegar (120ml/grams)
¼ cup brown sugar (48 grams) (used Swerve)
2 tablespoons ketchup (35 grams)
2 teaspoons Worcestershire sauce (10ml/grams)
1 tsp Texas Pete (5ml/grams)
½ teaspoon salt, MSG and red pepper flakes
1 tsp each, coarse black pepper, mustard powder, garlic and onion granules
Combine all in a glass bowl, whisking the dry with the cider vinegar first.
Heat on high (850 watt microwave) 1 minute intervals, 3 times whisking after each time.
*Can use a pan on the stove of course, as well
My notes for the future:
*A fairly loose BBQ sauce, vinegar forward and tangy, not super sweet at all, not super spicy and not super mustard forward either.
*Could cut the vinegar in half for a slightly thicker, sweeter sauce.
*Could handle more spice/heat level (for those who like it spicy)
I know it looks a little granular in the pic but it doesn't come off that way at all even just off of a spoon.
On the pulled pork
I decided to do something I dont usually do...onions on a PP sandwich
On to 647 Kaiser rolls (these are lower carb rolls but very good), a slice of chipotle pepper jack (again, not a usual PP sandwich) and the onions. Plated with crispy dill slices...and that's leftover homemade thousand Island from the Reuben's I made recently for dipping those in.
Made a great sandwich. I'm going to try thickening (probably use the Thickitup lower carb stuff) the sauce a bit for use as a sauce topping for the aforementioned sliced BBQ pork loin.
