This variation of South Carolina-style mustard BBQ sauce packs a punch with extra heat from spicy mustard and the sweet tang of diced apricots. It marries perfectly with roasted or pulled pork, but don’t hesitate to baste this over some roasted or grilled chicken too.
My favorite spicy mustard
The first time I tried Lusty Monk’s Original Sin Mustard, my taste buds danced a jig of spicy excitement. You see, I LOVE spicy mustard. I love it as a simple dip with soft pretzels, as a layer of zing in sandwiches. It was only a matter of time after happening upon this perfect mustard that I would start finding other ways to add it to meals. Enter – South Carolina -style mustard BBQ sauce.
North and South Carolina – a tale of BBQ sauce rivals
Now, as a daughter of Lexington, NC where tomato ketchup-tinged vinegar BBQ sauce reigns supreme (and rightly so), I’m entering treacherous territory to even eat SC-style BBQ. To make up a recipe inspired by it? Well, that’s some “original sin,” for sure. But sin I must if it means a meal graced by this smoky, tangy, sour and just-spicy-enough BBQ sauce.
This sauce is about as easy as homemade sauce gets! You only need to cut up two ingredients – the garlic and the dried apricots. Everything else is just measured and poured into the saucepan together. A mere 10 minutes of simmering and this BBQ sauce is ready to go. Make it while you’re roasting some chicken or pork, or make it in advance and store in the fridge until you’re ready to use it.
Slather this over your favorite roasted or grilled meats and enjoy!
Spicy Mustard and Apricot BBQ Sauce
- 1/4 cup Lusty Monk “Original Sin” Mustard (or your favorite spicy brown mustard)
- 1/8 cup Dijon mustard
- 1/4 cup apple cider vinegar (champagne vinegar also works)
- 1 clove garlic, finely minced
- 2 tbsp brown sugar, packed
- 1 tbsp honey
- 1/2 tbsp Worcestshire sauce
- 1/2 tbsp Liquid smoke
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
- 4 dried apricots, diced
- 1 tbsp butter
- Combine mustards and next 9 ingredients (through pepper) in a small saucepan and simmer over low to medium heat, stirring often, for 5 minutes.
- Once sauce begins to bubble and thicken, add in diced apricots and simmer for 5 minutes more. Stir occasionally and lower heat if sauce is bubbling too rapidly. The goal is to soften the apricots, but you don’t want the sauce to burn.
- Taste and season with additional salt and pepper, if desired. It will taste strong and somewhat sour, but it will mellow out when served over pork or chicken.
- Stir in butter. Set aside until ready to use.
- Serve warm or at room temperature. Store extra sauce in refrigerator.
- Wash and dry a 2 lb. pork loin. Cut some shallow cross-wise hashes over fatty side of loin. Cover generously in salt, pepper, and a smattering of sugar. (This is a dry brine.)
- Follow sous vide manufacturer instructions for sealing in bag and cook in water bath set to 137* F for 4-5 hours (or 140 if you like a less pink middle).
- Allow pork to rest for 10-15 minutes. Remove from bag and pat dry with paper towels.
- Heat a small amount of neutral tasting oil (like grapeseed or canola) over medium-high heat in a saute or cast iron pan until oil begins to smoke. Sear pork loin for a few minutes on each side until skin begins to brown and caramelize. Remove pan from heat and baste loin with a few spoonfuls of mustard sauce. Turn to coat meat and heat BBQ sauce through.
- Remove pork loin and allow to rest for a few minutes before slicing. Serve with additional mustard sauce, if desired.
*This is not a sponsored post, I just really love Lusty Monk Mustard. If you’re local to Raleigh, NC, you can find jars for sale at Raleigh Provisions in Downtown Raleigh. Otherwise, check out Lusty Monk’s website for a store in your area or shop directly from their site.