My whole 30 years I have used Maurice's our of a jar or something similar. I now know how to make my own BBQ sauce! Fancy huh?
From Charleston Cooks
Tangy Mustard Sauce
1/4 C onion, peeled and minced
1 clove garlic, peeled and grated
2/3 C cider vinegar
1/4 C ketchup
1 C yellow mustard
1 T Worcestershire
1/4 C water
3/4 C cola-flavored soda
1 ear corn, shucked and kernels removed (I learned our to properly cut from cob to get all the juices out)
2-3 dashes hot sauce
Lowcountry seasoning, to taste?? I'm sure something sold at their store, which I bought (yep I see it in the picture below that cylinder container)
1. Place onion, garlic, and cider vinegar in a medium sauce pan. Cook over medium heat until the vinegar is reduced and syrupy.
2. Add the rest of the ingredients, except hot sauce and Lowcountry seasoning, to the pan, and bring to a simmer. Simmer until slightly thickened, about 20 minutes. Season to taste with salt, hot sauce, and Lowcountry seasoning.
Tip: This sauce goes well with chicken, pork, or beef BBQ.
1 bone-in pork shoulder, about 3-4 pounds (Boston Butt)
Canola oil, for searing
2 C chicken stock
1 C apple cider vinegar
1 C cola-flavored soda
1 C Tangy Mustard Sauce (See above)
1. Pat the pork dry with paper towels and set aside.
2. Heat a large pot or Dutch oven (my high school husband thinks this term is hilarious) over medium high heat.
3. Add enough oil to coat the bottom of the pot.
4. Sear the pork on each side, leaving it undisturbed until very brown before rotation.
5. Remove pork from the pot and set aside.
6. Add liquids to the pot and use a spatula or wooden spoon to scrape up any bits from the bottom.
7. Return pork to the pot and bring to a simmer. Reduce the heat to low and cook covered until the pork is tender, about 3 hours or 30 minutes per pound, basting occasionally with cooking liquids.
8. Remove the cooked pork from the liquid and shred the meat with two forks. Set aside
9. Reduce the cooking liquid over medium high heat until only about 1 cup remains. Toss with shredded pork and serve with Tangy Mustard Sauce.
Here is my captive audience!