Blackville Pork Barbecue Sauce

This is a regional favorite in Barnwell County, South Carolina. It is a blend of the three major regional sauce types known in South Carolina. The ingredient list with rough quantities were given to my mother by the old black man who did the barbecuing for major social events in the community where I grew up in the 1950's and early 60's. As far as I know, this is a unique version of a regional blend. I have developed firm quantities for the blend I like best for pork barbecue.

This recipe makes a little over 1/2 gallon.

In a large sauce pan combine:

Warm over low heat and stir to combine. Serve warm over freshly cooked pork. Refrigerate unused portion to preserve freshness.

 

Log in or registerto write something here or to contact authors.