Carolina Gold Bbq Sauce Recipe

Sweat aromatics

Heat 2 tbs oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add base ingredients

Reduce heat to medium-low. Stir in 1 cup prepared yellow mustard, 1 cup apple cider vinegar, 1 cup light brown sugar, 2 tbs honey, 1 tbs Worcestershire sauce, and 1 tsp hot sauce. Mix until the sugar is mostly dissolved.

Season and simmer

Add 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp smoked paprika, and 1 tsp cayenne pepper. Stir well. Add up to 1 cup water to reach a pourable but still slightly thick consistency (start with 1/2 cup and add more if needed). Bring the mixture to a gentle simmer.

Reduce and finish

Simmer gently, uncovered, for 12–18 minutes, stirring occasionally, until slightly reduced and flavors meld. Taste and adjust seasoning: more vinegar if too sweet, more sugar or honey if too sharp, more cayenne for heat. If you want a smoother sauce, use an immersion blender or transfer to a blender and puree until smooth.

Cool and store

Let the sauce cool to room temperature. Store in an airtight container refrigerated for up to 2 weeks. Warm gently before using on hot pork or in hash.

Prepare pan

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs rendered pork fat or neutral oil and let it heat until shimmering.

Cook vegetables

Add 1 cup diced yellow onion, 1 cup diced red bell pepper, and 1 cup diced celery to the pan. Season with a pinch of salt and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 6–8 minutes.

Add pulled pork

Add 6 cups coarsely shredded cooked pulled pork to the pan. Spread it into an even layer and let it sit without stirring for 2–3 minutes to develop some crisp edges. Stir and repeat once or twice until you have a mix of crispy and tender bits, about 6–8 minutes total.

Add Carolina Gold flavor

Stir in 3 tbs of the prepared Carolina Gold BBQ sauce, tossing to coat the pork and vegetables evenly. Cook 1–2 minutes to let the sauce warm and slightly caramelize with the pork.

Season and finish

Taste and adjust seasoning with up to 1 tsp salt and 1 tsp freshly ground black pepper. Stir in 2 tbs chopped fresh parsley. If desired, press the hash into the pan and let it crisp more for another 2–3 minutes.

Optional eggs and serve

If serving with eggs, fry or poach 4 eggs to your preference. Serve the hash hot, topped with eggs if using, and pass additional Carolina Gold BBQ sauce at the table.

Storage

Cool leftover hash to room temperature, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet, adding a splash of water or stock if dry, and refresh with a spoonful of Carolina Gold sauce.