Prep 5 mins
Cook 30 mins
This was a great memory of mine that my dad used to make.....unfortunately he kept all his recipes in his head and took them all to his grave with him. With the help of other ZAAR members and several other websites, this is what I was able to recreate. Awesome on pulled or chopped pork. Especially tasty when served on bakery fresh buns and pork!!
- Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
- Let cool before using.
- Save remainder in a sealed container in the refer. (I used a washed and rinsed out glass soy sauce bottle).
Five Star because its tough to find a decent Vinegar based Mustard sauce. This is good basic and you can Tweek it to suit your own tastes. I have a better one but it has about ten times the Butter thats in this one and it is SO unhealthy. One Hint - -Boil the Vinegar separately before adding other ingredients and it will tone down the Vinegar taste. Thanks for the recipe, it does qualify as SOUTH Carolina Sauce.
Its satisfactory nothing special. Leave out the hot sauce and add a little red pepper flakes.
Omg..... best sauce ever. My boyfriend loves it... it is now in my recipe book... thank you for it...