Southeast Mustard Sauce
Try this mustard sauce as a finishing sauce for pork shoulder, painted on about 30 minutes before the end of the cooking time, or on a pulled pork sandwich. This sauce will keep for several weeks in an airtight container in the refrigerator.
INGREDIENTS:
2 tbs vegetable oil
1/2 cup minced onions
1 cup prepared yellow mustard
1/2 cup fresh lemon juice
1/4 cup dark brown sugar, firmly packed
1/4 cup white vinegar
1 tsp celery seed
1 tsp salt
DIRECTIONS:
1. Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the onions and sauté until translucent, about 3 to 4 minutes. Add the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.
2. How to use it: Mustard based sauces hail from pork country–so pork is what I’d use this on first. Try it as a finishing sauce for pork shoulder, painted on about 30 minutes before the end of the cooking time. Or try it on a pulled pork sandwich. This sauce will keep for several weeks in an airtight container in the refrigerator.
Prep: 5 minutes
Cook: 25 minutes
Serves: 4