Harley Goerlitz, the famous Texas cook-off competitor, told me he entered the mutton category of a cook-off in Tennessee. His entry was shunned by the judges because it didn’t include mustard barbecue sauce—the traditional accompaniment to mutton. “Now I know,” Harley said with a shrug.
While researching our new barbecue book which is due out next spring, Rufus Lovett and I drove through South Carolina, where mustard barbecue sauce is standard. We sampled whole hog with the traditional mustard sauce at Jacky Hite’s Barbecue in Leesville among other places.
Recipe after the jump.
Mustard barbecue sauce is generally made with yellow mustard. I prefer brown mustard for the most part, but it makes a mustard barbecue sauce look like mud. This is one recipe where French’s is the best idea. This zesty sauce is great on barbecued lamb shoulder, but try some South Carolina-style pulled pork sandwiches with mustard sauce too!
Makes 6 cups
3 cups cider vinegar
Half a cup of the liquid from a jar of pickled jalapeños
Half cup dark brown sugar
Half cup light brown sugar
2 cups prepared yellow mustard
1 teaspoon Kosher salt
1 teaspoon Worcestershire
Half a teaspoon ground black pepper
Quarter teaspoon cayenne
Combine all ingredients in a saucepan over medium heat. Bring to a boil and reduce heat to a simmer. Cook for 3 or 4 minutes and mix well. Use immediately.