Clash of the Carolinas Barbecue

Over Memorial Day weekend, my cousin and I had a garage sale on Friday and Saturday, so Matt offered to cook dinner for both families on Saturday night. He put out quite a feast smoked pork sandwiches, coleslaw, baked beans, cucumber salad and deviled eggs. The star, of course, was the smoked pork. Matt just loves getting a pork butt and experimenting with seasonings and sauces.

This time his took his inspiration from the Carolinas. South Carolina likes a mustardy barbecue while North Carolina is known for the vinegar based. He decided to mixed the mustard and vinegar flavors together in both the mop and the sauce. Oh, the sauce!

This as such an barbecue amazing sauce, a little spicy, a little sweet and a little tart. We served it on the side at dinner so everyone could add it as wanted. With the leftovers though we mixed the sauce and meat together before refrigerating. I have to say it was better the next day this way. I'd use this sauce again even if we didn't do the same rub and mop.

As with many of our recent barbecue recipes, we did this on our smoker, but you can do it on a grill as well. Just keep the heat low and the meat over it indirectly. I also suggested getting a cheap smoker box especially if you are using a gas grill for more of a smoky flavor.


Clash of the Carolinas Barbecue

Rub and Mop

1/2 c yellow mustard
2 T new mexico chile powder
1 T sweet paprika
5 lb pork butt or shoulder
1/2 c malt vinegar

Mix the mustard, chile powder and paprika together. Rub half on meat after poking it with a knife all over. Cook the meat in a smoker at about 225 - 250 F for about 8 hours until very tender.

Add the malt vinegar to remaining mixture. Use to mop meat every hour or two.

Barbecue Sauce

1 small onion, chopped
2 T unsalted butter
1 T dark brown sugar
1 T new mexico chile powder
3 oz tomato paste
1/2 c yellow mustard
1 c apple cider vinegar

Melt butter and saute onions until translucent. Add sugar, chile powder, tomato paste, mustard and vinegar. Simmer for about 10 minutes. You want it to be relatively thin for a barbecue sauce. Add more vinegar or water to thin if needed.

Chop or pull the cooked pork. Serve with the sauce mixed right in or on the side.

Makes about 10 - 12 servings

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