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Posts: 330
Registered:
February 2004
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South Carolina BBQ Pork with Mustard Sauce
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Sun, 17 October 2004 21:54
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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)
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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.
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[Updated on: Sun, 13 March 2011 16:13]
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Posts: 337
Registered:
February 2004
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 Re: South Carolina BBQ Pork with Mustard Sauce
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Sat, 15 January 2005 19:00
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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.
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Posts: 52
Location: Snohomish, WA
Registered:
February 2004
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Re: South Carolina BBQ Pork with Mustard Sauce
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Tue, 12 July 2005 13:19
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This is a very solid one! I liked it a lot!
With or without wood chips, its good.
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) 2 Vote(s)
