So I’m originally from South Carolina. If you are at all familiar with BBQ of the Carolinas, perhaps you will understand this; if not, then perhaps you should just try it out for size. Whatever the case, I’ve had a hankering for Carolina BBQ sauce lately. Not the tomato-based, barbeque-stain-on-my-white-tshirt, type of BBQ….but the vinegar & mustard-based kind of sauce. (I’m going to have to try hard to find it in my heart to forgive myself for referencing that country song quote, by the way…). But lo and behold, I finally came across a recipe that omits the brown sugar, substituting a little maple syrup for sweetness – so I jumped right on it. Only slightly modified from the original recipe.
Allow me to offer a disclaimer to myself here, however, by saying that I DID use a little Worcestershire sauce in this Carolina BBQ recipe. Guilty as charged. While not technically 100% paleo, there’s a small enough portion where I found I could just shrug it aside. If you can’t…and believe me, I just checked for you – a quick internet search will lead you a few paleo Worcestershire sauce recipes out there. Pick your poison :). Maybe I’ll whip up some paleo Dub-sauce, myself, before fixing this sauce up again for round 2! (oh yes, there will be a round 2).
Que-ing it up:
1 cup apple cider vinegar
6 tbsp Dijon mustard
2 tbsp maple syrup
4 tsp Worcestershire sauce
1 tsp hot sauce
1 cup extra virgin olive oil
2 tsp salt
1/2 tsp freshly ground black pepper
- Combine all ingredients into a bowl, or shake together in a large jar.
- Store in the fridge for up to several months. (Ah, the gift of BBQ that just keeps on giving!)
Oh, so you know…this slow-cooked shredded chicken, below, is just basking and bathing in this delicious sauce! I just devoured it. It was awesome.