Carolina barbecue refers to pork prepared through smoking and generally coated with a thin liquid sauce used as the pitmasters cook the meat. Whole hog barbecue reigns supreme, while Eastern North Carolinians may favor pork shoulders served with vinegar-based mop sauces.
Homemade Carolina sauce naturally thickens naturally, but you can further thicken it by adding a cornstarch slurry to the recipe.
Smoked Pulled Pork
Carolina style barbecue requires smoking the meat low and slow for optimal results, creating ultra tender results. We recommend using pork butt (or Boston butt) because its marbling adds plenty of marbling that melts off during its slow cooking time.
Place the pork butt directly on your smoker grate with fat side down, apply the rub, and smoke for 6-8 hours or until tender and easily shreddable with a fork. A high-quality meat thermometer (affiliate link) should be used during smoking to monitor its temperature so you know when your pork is done while also reaching an internal temperature of at least 165 degrees F for optimal safety.
As it passes through the long, slow smoking process, pork shoulders begin to break down and melt away into super moist and flavorful strands of pulled pork that simply fall apart with two forks. This process gives Carolina barbecue its signature juicy yet tender texture that’s so loved worldwide.
Smoked pulled pork makes an exquisite, satisfying, and comforting meal, especially when served on buttered and toasted buns drizzled with our Carolina sauce for extra flavor! Add fries or coleslaw for an unforgettable dining experience.
Mustard-Based Carolina Style Barbeque Sauce
This delicious mustard sauce pairs perfectly with pork, as its acidity complements fatty smoked barbecue. Add it to pulled pork, ribs or even chicken breast for additional depth of flavor – it can even be made ahead of time for maximum freshness! Plus it’s simple and cost-effective enough for DIY use at home – plus make enough so you have enough for all the meals during a week’s worth of barbecue fun.
Family legend holds that Joe Bessinger created Carolina mustard-based barbecue sauce while cooking whole hogs in his backyard pits using traditional methods in 1933. Subsequently, five sons and their families opened and worked at barbecue restaurants throughout North Carolina serving their father’s signature sweet mustard-based recipe called “Carolina Gold.”
Instead of taking hours to simmer down a bbq sauce recipe, this one requires simply whisking all of its ingredients together. Furthermore, its versatility means it can be tailored to meet individual preferences and dietary restrictions; for instance if honey is an issue for you maple syrup or brown sugar will work equally as well; other potential modifications could include chipotle pepper in adobo sauce for some heat; Worcestershire sauce to add umami flavors; or garlic powder to give depth and layers.
Once made, this mustard-based BBQ sauce can keep in the refrigerator for two weeks – it only improves with age! Plan on starting to make it the day ahead if possible!
Carolina Gold Sauce
If you’re in search of something different than traditional tomato-based barbecue sauce, give this mustard-based version a try. This South Carolina tradition with German roots combines yellow mustard and apple cider vinegar into an irresistibly tart tangy sauce. Not only is this perfect for accentuating smoked pork, but it can also serve as an effective marinade or dip for vegetables or grilled dishes!
Ingredients are easy and the recipe straightforward to create from scratch. Adjust its sweetness or tartness by varying the sugar or honey used, and altering its amount. Use a mixture of distilled white vinegar and apple cider vinegar for the most authentic experience; or experiment with various options until you discover your perfect pairing!
This specialty barbecue sauce is an outstanding way to emphasize smoked pork, but it also pairs beautifully with other types of meat such as turkey burgers or chicken. Try brushing some onto ribs or pork chops during their last few minutes on the grill, using it as a dipping sauce for chicken wings, or as an accompaniment with fries and onion rings!
Carolina Gold Sauce can be used as a marinade, dipping sauce or glaze for roasting. It pairs particularly well with corn on the cob and pulled pork or turkey sandwiches/wraps for delicious results!
Carolina Sauce
Carolina sauce is a thin vinegar-based mop sauce used by pitmasters to glaze meat as it cooks, creating an irresistibly tart accompaniment for whole pit or pulled pork barbecue as well as pork ribs and chicken dishes.
Apple cider vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, hot sauce and red pepper flakes are the main components in this easy homemade barbeque sauce recipe. Ketchup adds sweetness and acidity that balance out the acidity of vinegar; mustard adds heat; while other seasonings provide additional layers of flavor.
This homemade BBQ recipe is one of the easiest in our arsenal: just combine all the ingredients in a saucepan and bring them slowly to boil over low heat before simmering until thickening, about 15-18 minutes later.
As opposed to the thick tomato-based sauces typically seen at Kansas City-style barbecue, Carolina style barbecue sauce is significantly thinner due to Eastern North Carolina not using ketchup while Central and Western North Carolina do use it in their sauces. If you want a thicker sauce simply reduce water consumption or incorporate cornstarch slurry.
