Pulled pork with mustard on it

[howl]

This style of Q is from an area roughly running from Charleston to Newberry, SC. The mustard is a German influence. Ingle's sells Maurice's sauce. I give mine just enough smoke for color and flavor and let it cook until its over 200 degrees. Never cared for something burned black or covered with ash particulate.

If you pull it out a little more and put it on a hamburger bun with some slaw on top it makes an excellent sandwich.

 

[money-dog]

Looks great

 

[hoochfisher]

Ingle's sells Maurice's sauce

maurice's is defintly a place for the old school "good old boys". they have some good food, but only one kind of clientil.

 

[Barton72]

Mustard based BBQ sauce is one I have always liked. Not a huge fan of Sonny's, but this sauce is good...

[Broken External Image]:

 

[jeffk14]

I'm sure glad to hear that Ingles still sells Maurice's sauce! Kroger and Wal Mart dropped it a few years back, all because of the Confederate flag thing.

I just used up my last half-gallon. Looks like a trip to Ingles is in order!

 

[krlglock86]

Now im really hungry, that looks awesome man

 

[Offroad]

We should have been invited to try it, just in case it wasn't to your liking.

 

[BIKER13]

I am from Charleston and grew up on it,always with rice though.Got that from the Geechees

 

[Full Pull]

I use mustard to hold the rub after smoked for 14 hrs you realy dont tast it.

 

[road1will]

Same here. I always coat with mustard before I rub to help retain the rub. I also inject with apple juice...yumm