It’s Tuesday and we are now on to our 8th week of 50 States of New Recipe Tuesday. I can’t believe we have 2 whole months under our wing! What an interesting journey it’s been so far, with so much more to explore.
And welcome to my blog! I have decided to move my weekly food adventures to the World Wide Web, and you can now visit me over there and find all of my past posts.
This week takes us to South Carolina, the 8th state to join the union on May 23, 1788. A state known for its agriculture, it was also a major importer of slave labor, which resulted in a melting pot of foods and flavors, especially in the “deep south”.
In my search for a new recipe, I found that pork barbecue is really important to the folks in South Carolina, and depending on where in the state you are from; the sauces that go with the meat are very different. Since I have made several versions of barbecue sauce in my day, I decided to try something very unique to the mid/lower part of the state called Carolina Gold Sauce, or sometimes called Mustard Barbecue.
This is a sauce that is based on yellow mustard rather than tomato or ketchup and does not contain molasses. It is very tangy and has a nice kick to it from the cayenne. I found a number of different versions, and finally settled on one that seemed to be authentic in its description and simple in its execution.
Since I do not own a smoker, I set about making the pork shoulder in the crock pot, and sort of made up a very simple mix to cook it long and slow so it would shred nicely. By browning the meat before adding it to the crock pot, it had a nice seared flavor and with the addition of the sauce after shredding, it was really delicious.
I give this a solid A. Both the sauce and the meat came out great, and I would make them together or separate again.
Simple Pork Shoulder in a crock pot
2 ½ lb bone in pork shoulder
1 tsp. salt
1/2 tsp. fresh ground black pepper
2 tsp. onion powder
2 tsp. garlic powder
2 tsp Montreal steak seasoning
2 T olive oil
1 cup beef stock
1 T Worcestershire sauce
Combine the salt, pepper, onion powder, garlic powder and Montreal steak seasoning together. Rub onto all sides of the pork.
In a hot sauté pan, add the oil, then brown the pork on all sides (about 3 minutes per side).
Place the pork in the crock pot. Mix together the broth and worchesershire sauce and add to the crock pot. Cover and cook on low heat for 6-8 hours.
Carolina Gold Sauce
1 1/2 cups prepared yellow mustard (e.g. French’s )
1/4 cup of tomato paste
1/4 cup of brown sugar
1/4 cup of cider vinegar
1 tbsp of Worcestershire sauce
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Combine all ingredients in a saucepan and simmer (not boil!) for about 5 minutes to dissolve the sugar. That should be all it needs, but simmer it a bit longer and tweak the ingredients to your own satisfaction – e.g. the sugar or the black pepper.