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Nothing better to drown your baseball sorrows with....
Posted on 5/20/26 at 12:16 pm
Posted on 5/20/26 at 12:16 pm
than a nice fat pulled pork sandwich covered in slaw and smothered in DELECIOUS mustard based BBQ sauce.
Heaven.
Heaven.
This post was edited on 5/20/26 at 12:17 pm
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Posted on 5/20/26 at 12:19 pm to Lonnie Utah
quote:I thought y'all had a vinegar flavor sauce up that way. I like mustard but not sure I would want it in my bbq sauce.
than a nice fat pulled pork sandwich covered in slaw and smothered in DELECIOUS mustard based BBQ sauce.
Heaven.
Posted on 5/20/26 at 12:59 pm to Diamondawg
quote:
I thought y'all had a vinegar flavor sauce up that way. I like mustard but not sure I would want it in my bbq sauce.
Well, some of us have both (like me).
The kid is taking a AP human geography course and one of their final projects was bring a food that you have a cultural connection to (and write a paper about that connection). So Dad smoked a couple of pork butts and he told about how BBQ in the south is a "fusion of cultures" from the native Americans (brought the cooking technique), the Spanish (brought the pigs), the African American's (spread the technique thru the region) and the English and German settlers brought the sauces (The English used vinegar to preserve the meat and Germans brought the mustard sauce. Many Germans (including my relatives) settled in Central South Carolina and used mustard based sauces which were traditionally served with pork in their country.
And in reality, what's the #1 ingredient in mustard? Vinegar.
This post was edited on 5/20/26 at 1:03 pm
Posted on 5/20/26 at 1:17 pm to Lonnie Utah
quote:
mustard based BBQ sauce.
It's time to kick South Carolina out of the SEC
Posted on 5/20/26 at 1:30 pm to Lonnie Utah
quote:Did not know that. Your son's paper is impressive!
And in reality, what's the #1 ingredient in mustard? Vinegar.
Posted on 5/20/26 at 1:43 pm to Lonnie Utah
while i still prefer a robust tomato based sauce, a nice Carolina mustard sauce is a nice change 
Posted on 5/20/26 at 1:46 pm to Lonnie Utah
I had a waitress talk me into get slaw on my pulled pork sandwich and I reluctantly agreed. I've never eaten it any other way ever since. 
This post was edited on 5/20/26 at 1:47 pm
Posted on 5/20/26 at 1:47 pm to FearlessFreep
quote:Most things need to have sauce on them maybe it's weird, but my wife and I like the slight char you get when you use a sugar based sauce (especially things chicken thighs or leg quarters). But some things, I just do dry with nice spicy rub and no sauce.
while i still prefer a robust tomato based sauce, a nice Carolina mustard sauce is a nice change
Posted on 5/20/26 at 1:50 pm to FearlessFreep
Vinegar sauce is the only answer for pulled pork. Tomato based sauce is for beef. Mustard base is trash
Posted on 5/20/26 at 1:51 pm to Lonnie Utah
quote:
than a nice fat pulled pork sandwich covered in slaw and smothered in DELECIOUS mustard based BBQ sauce.
Heaven.
While wearing a Dawn Staley THE SEC Queen shirt!!!
Posted on 5/20/26 at 1:59 pm to Lonnie Utah
A true southerner eats chopped
Pork.
Pork.
Posted on 5/20/26 at 2:01 pm to bigDgator
Slaw and chopped pork with a vinegar based sauce…or you ain’t really country or southern. The best I have ever had was at a gas station/ package store in the bootheel
Of Missouri right on the Arkansas line. All along the Mississippi River from south of the Ohio River….Sikeston Missouri to West Helena Arkansas has the best chopped
Pork sandwiches…usually in places that are not exactly elegant or Taj Majal like.
Of Missouri right on the Arkansas line. All along the Mississippi River from south of the Ohio River….Sikeston Missouri to West Helena Arkansas has the best chopped
Pork sandwiches…usually in places that are not exactly elegant or Taj Majal like.
This post was edited on 5/20/26 at 2:08 pm
Posted on 5/20/26 at 2:02 pm to Wildcat23
Whole hog pulled or you ain’t really southern
Posted on 5/20/26 at 2:04 pm to bamabaseballsec
quote:
Mustard base is trash
When it comes to talking bbq sauce a Alabama fan needs to go sit down and zip it. You morons think a white mayo sauce is a bbq sauce
Posted on 5/20/26 at 2:06 pm to Wildcat23
quote:
A true southerner eats chopped Pork.
Uh, wrong answer. If you have to chop the pork you never got it hot enough (close to 200 Deg F) to properly render the fat.....
Now if we're talking whole hog, and you're chopping it to consolidate the other bits of the hog that get in there when you pull it, that's a different conversation...
Posted on 5/20/26 at 2:10 pm to Lonnie Utah
quote:
, wrong answer. If you have to chop the pork you never got it hot enough (close to 200 Deg F) to properly render the fat.....
Got to disagree. I've ran Maurice Piggy Park and chopped leg quarters every day to make the chopped pulled pork. Everyone i know here chops the cooked product
Posted on 5/20/26 at 2:11 pm to SOSFAN
quote:Good brisket on a ciabatta roll with Alabama white sauce. Hard to beat.
When it comes to talking bbq sauce a Alabama fan needs to go sit down and zip it. You morons think a white mayo sauce is a bbq sauce
Posted on 5/20/26 at 2:12 pm to SOSFAN
Only a mustard lapping dolt would think white sauce was for pork, it’s for chicken, chicken
Posted on 5/20/26 at 2:14 pm to Lonnie Utah
Get it to 204 …get it off and let it sit for two hours…chop it. You get the fat and the grease and all the butt….and then some vi gear based sauces with some slaw and you got some good non dry pork. Some unknowing pull it and then chop it. Better to just chop it. No waste. Way it was done among the poor southerners. And by the way…only use salt and pepper on the butt before cooking. None of that fancy stuff.
This post was edited on 5/20/26 at 2:18 pm
Posted on 5/20/26 at 2:14 pm to Lonnie Utah
Mustard-based HIGHLY underrated.
However I love any barbecue.
However I love any barbecue.
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