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South Carolina Barbeque

Tangy and Delicious Mustard Barbeque Sauce on Pulled Pork BBQ

South Carolina Barbeque is similar to Western & Eastern North Carolina BBQ in many ways. BBQ pork (sometimes called Pulled Pork BBQ) is used for this style of cooking. This is simply pork that has been slow-cooked and then shredded or torn off into strips. BBQ sauces are usually then added individually or on the side for added flavor.

It is this barbeque sauce that is the difference between the South Carolina BBQ and the rest of the Carolinas.

It might seem the bbq sauce styles in this part of the country change every couple of miles, but to the locals of these regions, there is a definite "dividing line" in bbq flavor and styles. Please try and keep up, because if you are ever in this region, you might be corrected.

South Carolina Barbeque chefs use a mustard barbeque sauce in the northern part of the state instead of a ketchup-based sauce. The tangy yellow mustard blends perfectly with the taste of pulled pork bbq.

Southern South Carolina and across the border into Northern Georgia will serve you a similar spicy vinegar based sauce to the one found in Eastern North Carolina, but this time it will be sweetened up with both ketchup and brown sugar.

South Carolina Barbeque in either part of the state is uniquely different and delicious.

As a Texan, I am kind of partial to the mustard-based bbq sauce. Texans are pretty big on mustard, so this makes sense.

Try the "northern" South Carolina recipe(mustard-based) below and see for if this would be to your liking.

South Carolina Barbeque Pork with Mustard Barbeque Sauce


  • 1 3-4 pound boneless pork butt(shoulder)
  • 2/3 cup regular yellow mustard
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1/2 cup white vinegar
  • 1 tablespoon worcestershire sauce
  • 1/2 to 1 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1 lb. wood chips (use hickory or oak chips for this barbeque)


BBQ Sauce:
In small saucepan, combine mustard, brown sugar, vinegar, water, worcestershire, 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 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 or pulling off. Serve second portion of reserved sauce with meat.

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.

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