Published Jun 18th
Prep 10m Cook 40m Additional 8h 5m Ready In 8h 55m
Servings 3 cups Calories 91.6

I can’t take all the credit for this stuff. I have had to search, and snoop and experiment to get it right. (Thanks Big Daddy’s!) But I’ve had barbeque in some of the best little places in the Carolina’s, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill! Use fresh ground peppers for the best flavor. This will keep in fridge for a couple of weeks.

Recipe Ingredients

  • 1 ½ cups prepared yellow mustard
  • ½ cup packed brown sugar
  • ¾ cup cider vinegar
  • ¾ cup beer
  • 1 tablespoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons Worcestershire sauce
  • 2 tablespoons butter, room temperature
  • 1 ½ teaspoons liquid smoke flavoring
  • 1 teaspoon Louisiana-style hot sauce, or to taste

Cooking Directions

  1. 1 In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
  2. 2 Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

Nutrition Facts

  • Calories 91.6
  • Carbohydrate 12.2 g
  • Cholesterol 5.1 mg
  • Fat 3.9 g
  • Fiber 1.4 g
  • Protein 1.6 g
  • Saturated Fat 1.4 g
  • Sodium 396.3 mg
  • Sugar 9.4 g


  1. This recipe was a little to Mustardy for myself but my husband LOVED it. If it were up to him he would've given it 5 stars. I love the vinegar in it so next time i will cut down the mustard by half and actually add more vinegar. After the sauce was completed I went - Read more ...
  2. Great stuff! Next time I will use less mustard and cut down on the white and black peppers. I did add a bit more brown sugar but overall fabulous for pulled pork.
  3. i cut the mustard down to 3/4 cup and added 1/4 cup honey to take off the edge of what i knew would be a tangy sauce. cooked boneless skinless chicken breasts in the crock pot with the sauce and my husband loved it! we recently moved to north carolina and this sauce stands up - Read more ...
  4. Wow! As I prepared the sauce I seriously had doubts about this recipe. However after basting it over grilled chicken during the final stages of cooking, I became a believer. I could drink this sauce! I did do some slight modifications. I reduced the mustard to 3/4 cup, and used the pepper in moderation. (We - Read more ...
  5. Thank you Thank you thank you! I am a Carolinian and with my own slight adjustments I found this to be the closest to what I grew up family butchered their own meats and held their own pig pickins- Just like my grandaddy's..who was a butcher by trade! Thanks again for sharing.
  6. My family loved this...even my picky teenager. We liked the extra kick in the sauce. They're already planning when I will use this again. I used brown sugar twin instead of the regular brown sugar and it worked out great.
  7. Living in Charleston, I have had this type of sauce dozens of times, but this recipe is just what I was looking for. It's a little spicier than most, but I prefer a sweet-hot sauce. Also, omitted the liquid smoke and it was still great! Thanks for a great recipe!!
  8. I made this sauce this weekend and it turned out really great. The next day I cooked a pork roast in the slow cooker until it fell apart then added this wonderful sauce to it. My husband thought it was just like what he had had in the Carolinas. Thanks for a great BBQ sauce!!!

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