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This is my go-to Carolina Gold BBQ Sauce for pork chops, pulled pork and pulled chicken. It’s ready in 10 minutes, uses pantry ingredients and strikes the perfect balance between tangy, sweet, and mildly spicy.
I first had Carolina gold BBQ sauce years ago at a family reunion in South Carolina and have since tried countless bottled varieties. And when I recently visited North Carolina, I was ecstatic to see a taco stand incorporating Carolina Gold BBQ sauce in their pulled pork street tacos. Genius!
And it proves that this mustard-based bbq sauce with vinegar and a hint of molasses is a versatile sauce for all kinds of meals.
What is Carolina Gold BBQ Sauce?
This unique barbecue sauce is unlike any other. It’s tangy, vibrant and lusciously smooth. This vinegar and mustard-based barbecue condiment hails from South Carolina and has German roots.
When German immigrants arrived in central South Carolina, they began adding mustard to the popular vinegar-based BBQ sauce already widely used in the region. Today, it’s a hallmark condiment of central South Carolina and Georgia.
Reader Review
“Wow! this sauce was so easy to whip up and it’s delicious!! We used this on pulled pork and grilled chicken this week. We will be making this regularly. thank you!”
– Barb
Ingredients in Carolina Gold Sauce
- Prepared yellow mustard: this is the bright yellow stuff (French’s, Heinz, Coleman’s). Not Dijon, not whole-grain, prepared yellow mustard is what you need!
- Apple cider vinegar: this is essentially a mustard variation on the traditional vinegar-based BBQ sauces known throughout the Carolinas. Apple cider vinegar is ideal for this recipe though white vinegar can also be used.
- Honey or brown sugar: either will work! But you do need some sweetness to balance out all of the tart flavors.
- Molasses: a splash of molasses adds depth and gives this true BBQ vibes.
- Tomato paste: tomato paste also offers depth and nuance to the to the mustard.
- Worcestershire sauce: a couple of teaspoons of Worcestershire bulks up the flavor and gives it ultra-savoriness.
- Frank’s hot sauce (or Tabasco if you like it spicier): either will work, but you definitely need a dash for this recipe!
- Spices: you only need two spices for this recipe; cayenne pepper and garlic powder. If you like a spicy BBQ sauce, go a bit heavier on the cayenne. If you prefer things on the mild side, start with the amount we give (the current recipe is mild in spice).
How to Make Carolina Gold BBQ Sauce
This sauce is so easy to make. Combine everything in a small saucepan, bring to a boil, remove from heat and let cool. Done!
- Whisk the yellow mustard, apple cider vinegar, honey, molasses, tomato paste, Worcestershire, hot sauce, cayenne and garlictogether in a small saucepan over medium-high heat.
- Bring the mixture to a boil, stirring constantly. Remove from heat and let cool.
- Store BBQ sauce in an airtight container in the refrigerator for up to 1 month.
Test Kitchen Tips
- Make it as spicy as you like. I recommend making the recipe as written, then season to taste with additional hot sauce and cayenne until your desired spice level is reached.
- Same goes for sweetness, if you like a BBQ sauce that’s a bit sweeter, add more honey or brown sugar.
Storing
Homemade BBQ sauce should be stored in a glass airtight container in the refrigerator. Stored this way, it will last about 1 month.
What to Serve With Carolina Mustard BBQ Sauce
- I think this sauce is best served with some kind of pork. Brined Pork Chops or Roasted Pork Tenderloin is my choice. It’s also great served with Crispy Chicken Cutlets.
- Serve Carolina Gold Sauce on the side with thick slices of Roasted Pork Tenderloin.
- Our Crispy Chicken Cutlets are the perfect vehicle for this sauce! Enjoy it as is or make the chicken into a crispy chicken sandwich!
FAQ
Carolina gold barbecue sauce is a mild BBQ. This recipe uses both Frank’s hot sauce and a dash of cayenne. But, here’s the thing with this sauce, you can make it as spicy or mild as you’d like.
If you like things on the mild side, start by decreasing the cayenne or leaving it out altogether. Love it fiery? Use Tabasco instead of Frank’s and increase the cayenne a pinch.
It is somewhat sweet, but we would say it’s more tart and tangy than anything. If you like a really sweet BBQ sauce, you can add more sweetener to taste.
Carolina Gold BBQ Sauce Recipe
Description
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Ingredients
- 1 cup prepared yellow mustard
- ½ cup apple cider vinegar
- ¼ cup honey
- 2 tablespoons molasses
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce or liquid aminos
- 1 teaspoon Frank’s hot sauce or Tabasco sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
Instructions
- Whisk all of the ingredients together in a small saucepan over medium-high heat.
- Bring sauce to a boil, stirring constantly. Remove from heat and let cool.
- Store BBQ sauce in an airtight container in the refrigerator for up to 1 month.
Equipment
Notes
Nutrition
Wow! this sauce was so easy to whip up and it’s delicious!! We used this on pulled pork and grilled chicken this week. We will be making this regularly. thank you!
This sauce is amazing and complimented my pulled pork sandwich perfectly.
Hi David! I’m so glad you enjoyed this! I’ve got to make some pulled pork—I bet it holds on to the sauce beautifully!
I made this sauce for chicken wings and it was incredible! I’ve been searching for a perfect gold BBQ sauce for a while and this was it. My husband and I couldn’t get enough and he’s requesting me to make more already. We were unable to find molasses at the store so I subbed about a quarter cup of dark brown sugar (started out with 2T, but adjusted for taste), which worked really well.
Thank you for the awesome recipe!
Hi Kate! I am so happy to hear you enjoyed this recipe! Love the tip for using brown sugar—I bet it added great flavor!
Didn’t give stars yet. My question is it a finishing sauce, i.e. put it on cooked meat, or is it a put it on the bbq while the end of the bbq to thickening on the meat?
It does sound good though
Great question! It can definitely be used either way and works well both served over cooked meat or slathered onto meat towards the end of cooking. I do love when it slightly thickens on the meat during cooking, but I also love to serve it with pulled pork. I hope that helps!