My Citizens, I’ve posted many recipes from that gastronomic deep south hotspot – South Carolina! – yet I have neglected to share perhaps their most delicious addition to culinaria – their BBQ!
Barbecue is common currently and historically in the U.S. State of South Carolina. Throughout South Carolina, barbecue consists primarily of pulled pork. However, there are different variations within the state, mainly in the type of sauce that is used. There are four main sauces that are used in the state, mustard-based, tomato-based, vinegar-based and heavy tomato. While the styles differ regionally, most barbecue restaurants will have all four styles of sauce. On the other hand, a private cookout will still likely only have the sauce of its particular region.
Mustard based sauce is common in the Midlands of South Carolina. It has a mustard base with vinegar, sugar and sometimes pepper or other ingredients. The sauce can be traced back to 18th century German settlers in the region.
Vinegar and pepper sauce – also known as “Eastern Style”, it is the oldest style of barbecue in South Carolina. The sauce is made with vinegar and pepper and is common in the coastal regions of South Carolina.
Light tomato-based sauce – also known as “Lexington Style”, it is made with tomatoes or ketchup, vinegar and pepper. It is common in the Pee Dee region as well as along the North Carolina border in the Northern parts of the state.
Heavy tomato-based sauce – the Heavy tomato-based sauce is common in the upstate South Carolina, particular in the Northwestern corner and along the West. While the light tomato-based sauce is still mostly vinegar and pepper, the heavy tomato sauce contains large amounts ketchup.
For me, the unique mustard sauce is what defines SC ‘Q, and that is the version I will share with you today, my Citizens! 🙂
The sauce is my own with a few trademark TFD idiosyncrocies, but the methodology on how to properly cook the meat is cribbed from Cook’s Country, my favorite Americana recipe site! They totally nailed it, and I can only suggest one or two tiny deviations in their instructions that are better suited to my palate.
I have every confidence you will LOVE this rarely-seen style of BBQ, my Citizens! Be sure and stick to soft hamburger buns for the sandwich – TFD enjoys Oroweat Country Potato Buns.
Battle on – The Generalissimo
The Hirshon South Carolina Pulled Pork Sandwich With Mustard Sauce