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 brown sugar, firmly packed
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 to10 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°F (approximately 65°C), 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.
Makes 10 to 14 servings.
*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.
Recipe provided courtesy of National Pork Board.