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Senior Member

Posts: 330
February 2004

South Carolina BBQ Pork with Mustard Sauce Sun, 17 October 2004 21:54
One 3-to-4-pound boneless pork loin roast
2/3 cup yellow or other mustard
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup water
1 tablespoon soy sauce
1/2 to 1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 cups wood chips (use hickory or oak chips for the best flavor)

In small saucepan, combine mustard, brown sugar, vinegar, water, soy sauce, garlic powder and hot pepper sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 5-10 minutes or until desired consistency, stirring occasionally. Divide into two portions; set aside. Slice roast and cover with half of the sauce.

To Freeze: Slice roast into thin slices and freeze in sauce. Put the other half of the sauce in a zip top baggie to serve with the pork.

To Reheat: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Grill until done, basting with marinade. Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

[Updated on: Sun, 13 March 2011 16:13]

Senior Member

Posts: 337
February 2004

  Re: South Carolina BBQ Pork with Mustard Sauce Sat, 15 January 2005 19:00
We tried this 2 ways, the first time we cooked it over the wood chips, the second time we just BBQ'd it without them. I loved this smoked over the chips, it was excellent! Liem liked it better without the smoking. Either way, it was tastey.

Posts: 52
Location: Snohomish, WA
February 2004

  Re: South Carolina BBQ Pork with Mustard Sauce Tue, 12 July 2005 13:19
This is a very solid one! I liked it a lot! With or without wood chips, its good.
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