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South Carolina Honey-Mustard Sauce

Scott Phillips

Yield: Yields 2 cups.

Traditionally, South Carolinians make their pulled pork sandwiches with this mustard sauce and without coleslaw. Toast and butter the buns before piling them high with the pork.


  • 1 cup prepared yellow mustard
  • 3/4 cup cider vinegar
  • 1/2 cup molasses
  • 1/4 cup honey
  • 2 Tbs. peanut oil
  • 2-1/2 tsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. freshly ground black pepper
  • Large pinch cayenne 

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 140
  • Fat Calories (kcal): 40
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 650
  • Carbohydrates (g): 27
  • Fiber (g): 1
  • Protein (g): 1


  • In a small stainless-steel or other nonreactive sauce­pan, combine the mustard, vinegar, molasses, honey, peanut oil, and Worcestershire sauce; whisk to combine. Continue stirring while bringing to a simmer over medium-high heat. Add the salt, white pepper, black pepper, and cayenne, and whisk to combine. Reduce the heat to maintain a simmer and let the sauce cook for another 5 minutes, stirring occasionally. Let cool to warm or room temperature before using.


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