Create a summertime sensation
with this mustard based barbecue sauce. Serve with hush puppies,
smoky baked beans, coleslaw and tall glasses of sweet tea.
South Carolina
BBQ Pork with Mustard Sauce
- 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)
- For 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.
- For 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.
Serves 10 to 14.
* 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.
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 provided courtesy
of Pork, The Other White Meat.
