Carolina Mustard BBQ Sauce is a little sweet from honey, a little tangy from apple cider vinegar, and a little spicy from red pepper flakes.
It is delicious poured over pulled pork or slathered on grilled chicken.
It is the perfect homemade BBQ sauce to have on hand for your cookouts.
My blog is pretty famous for my Carolina Barbecue Sauce Recipe. It is a Southern vinegar based barbecue sauce that is delicious poured over pulled pork and topped with cole slaw. It is umm... umm.. good!
Want to know what else is good? This Carolina Mustard BBQ Sauce!
Watch how to make
What is Carolina Mustard BBQ Sauce?
Carolina Mustard BBQ Sauce is vinegar and mustard based. It's roots come from South Carolina and has trickled into the homes of some of North Carolinians.
Unlike North Carolina bbq sauce which is vinegar based with ketchup, brown sugar or molasses (recipe here), the Carolina Mustard BBQ Sauce is based with mustard, vinegar, sugar, and/or honey, and spices.
The result is a tangy, sweet, slightly golden bbq sauce.
Carolina Gold Barbecue Sauce
This Carolina Mustard BBQ Sauce is also known as Carolina Gold Barbecue Sauce.
The sauce gets its name from the beautiful gold color it produces.
My husband isn't a huge mustard fan, so this isn't his favorite bbq sauce.
However, I love the sweet and tangy mixture.
I never stop at one helping with barbecue, so I am often interchanging all the lovely sauces.
Although this sauce is DELICIOUS on some pulled pork, it makes a tasty sauce for grilled chicken and grilled ribs.
Pour some of that golden love over either of those meats and you have a fantastic meal ahead of you.
Note: For a pulled pork sandwich, on a bun, add pulled pork, this Carolina mustard barbecue sauce, and my Southern creamy coleslaw! YUM!
Steps to make
Carolina BBQ Sauce can easily be made in under 10 minutes following these easy directions!
- Combine all ingredients in a sauce pan. (Photo 1)
- Cook on low heat stirring continuously to prevent scorching for 5 to 7 minutes. (Photo 2)
- Allow to cool. Pour into a jar. Refrigerate until ready to serve.
Tip: I add 1 tablespoon of red pepper flakes to give a little kick. I don't think that makes it too spicy. If you want it to not have any spice, you can omit the flakes. If you want more heat, add another tablespoon.
Looking for a sweet, thick sauce?
If you want to try a thick, sweet, spicy, and smokey flavored sauce, try making my blueberry bbq sauce. The chipotle peppers really spice it up!
This post contains affiliate links.
If you don't feel like making more than one sauce.... try the Cackalacky!
** I am all about homemade BBQ Sauce. However, I also have an obsession of buying different local hot sauces and BBQ Sauces when I travel.
I love trying new sauces to get inspired to make my own.
I have found this Cackalacky Sweet Cheerwine Sauce 33.8 Oz in a small little town here in NC.
It is wicked good! If you are looking for a sweet, thick, slightly heated bbq sauce to have on hand, I highly recommend this one.
I know you will love it. It makes a great gift also! xoxo
If you are a barbecue lover living or visiting North Carolina, be sure to try out these restaurants: Parker’s BBQ in Wilson, NC, Pik-N-Pig, and B’s Barbecue.
Please leave me a comment below if you make this Carolina Barbecue Sauce and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your sauce on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Carolina Mustard BBQ Sauce- Sweet and Tangy BBQ Sauce Recipe
- ¾ cup yellow mustard
- ½ cup apple cider vinegar
- ½ cup honey
- 1 teaspoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 tablespoon red pepper flakes
- ½ tsp salt
- 2 tablespoon brown sugar
- Combine ¾ cup yellow mustard, ½ cup apple cider vinegar, ½ cup cup honey, 1 teaspoon Worcestershire sauce, 2 tablespoon ketchup, 1 teaspoon garlic powder, 1 tablespoon red pepper flakes, ½ tsp salt, 2 tbsp brown sugar in a sauce pan.
- Mix well.
- Cook on low heat stirring continuously to prevent scorching for 5 to 7 minutes.
- Cool completely. Then pour into a jar. Refrigerated until ready to serve.