Happy Fourth of July! I know that most of us get that grill fired up for the Fourth! Did you know there are tons of different kinds of barbecue? When you think of barbecue, you may immediately think of the tomato-based, sweet barbecue sauce that originated in Kansas City. But especially if you‘re a huge mustard fan, you will LOVE this Whole30 + Paleo South Carolina Barbecue Recipe!
[This post is sponsored by Moink, but all thoughts and opinions are my own! Thank you for allowing me to work with such amazing companies to continue to bring you free content and tasty recipes!]
The history of barbecue sauces in the United States:
It’s thought that barbecue sauce was created around the same time the American colonies were! Isn’t that crazy?
South Carolina barbecue sauce is specifically linked to the arrival of German settlers in the 18th century.
The first commercially-produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. The first mention found was an advertisement in 1909. Heinz released its classic barbecue sauce in 1940.
Where should you get your meat for your South Carolina Barbecue Recipe?
Let me introduce you to Moink! I absolutely love what Moink stands for. Moink is a meat delivery service that provides you humanely raised and ethically sourced meat – directly to your doorstep!
In Moink’s own words:
“We are connecting ethically-conscious meat lovers to quality food by helping farmers farm and people eat.
Our vision? To become a go-to source for humanely-raised and ethically-sourced meats for the consumer, as well as an outlet for grass-based farmers to sell their proteins. ”
Moink beef and lamb are grass-fed and grass-finished. Their chicken, beef, lamb and pork are raised outdoors on pasture. And their fish is sustainably wild-caught in Alaska. The majority of their animals are “farrow to finish,” meaning they spend their entire lives on the same farm with the same caretakers.
All Moink meat is free of antibiotics, growth hormones, GMO grains, colors, solutions, nitrites and nitrates. And their bacon and sausage contain no added sugars, and are Whole30 compliant!
Moink offers five box options with combinations of beef, chicken, salmon, lamb, and pork. Each box contains 13-16 lbs of meat, which works out to be less than $4.50 serving! You can swap out any of the selections so your box is completely customized with the proteins your family loves! I love the cuts that they offer in their boxes, and when I saw their pork shoulder, I just knew I had to finally get my South Carolina Barbecue Sauce recipe down in the books for y’all!
Visit MoinkBox.com to learn more about Moink’s meat, mission and the farmers behind their delicious products. When you’re ready to “Get Moinked,” use discount code OLIVEYOUWHOLE at checkout to get $20 off your first box! And be sure to head to my Instagram by July 4, 2018 to enter to win $50 in Moink Moo-La!Print
¾ c prepared yellow mustard
¾ c pitted dates (about 18 dates)
6 T apple cider vinegar
2 T tomato paste
2 t coconut aminos
½ t ground black pepper
½ c water
¼ t ground cloves
4 lb Moink Pork Shoulder
Add all ingredients into a high powered blender and blend until smooth.
To cook my pork shoulder, I added 1 cup of water to the bottom of my Instant Pot, then I slather the pork shoulder in the South Carolina Barbecue Sauce, and cook on the “meat” setting. (This should be high for about 45 min). OR cook in a crock pot on low for 8 hours.
Shred either using the whisk attachment to your KitchenAid (pro tip!) or shred using forks.
Top with more South Carolina Barbecue Sauce and enjoy!