SOUTH CAROLINA BBQ PORK WITH MUSTARD SAUCE
Serves 10 to 14.
• 1 3- to 4-pound boneless pork loin roast (double loin, tied)
• 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)
Cooking Directions
BBQ Sauce:
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.
Pork:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. In charcoal grill with cover, place preheated coals around a drip pan for medium-low indirect heat. Sprinkle half of the wood chips over the coals.
Place meat on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours, until the internal temperature (measured with a meat thermometer) is 155 degrees F., basting meat with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips halfway through grilling. Remove meat from grill. Cover and let rest for 15 minutes before slicing. Serve second portion of reserved sauce with meat.
* 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.
Serving Suggestions
Create a summertime sensation with this mustard based barbecue sauce. Serve with hush puppies, smoky baked beans, coleslaw and tall glasses of sweet tea.
Nutrition Facts
Calories 307 calories; Protein 29 grams; Fat 15 grams; Sodium 346 milligrams; Cholesterol 84 milligrams; Saturated Fat 6 grams; Carbohydrates 12 grams; Fiber 1 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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