Barbecue Pulled Pork Sliders with South Carolina & KC Sauces

I love barbecue—real barbecue. I mean meat that falls apart at a touch because it was cooked for hours over the smoke of fruitwood, tended lovingly in an outdoor pit. That said, these sandwiches aren’t authentic pit-cooked barbecue; they’re barbecue-style. They use slow-cooked, shredded pork dressed with either a classic Carolina mustard sauce or a Kansas City tomato-based sauce. Both are wonderful ways to get a smoky, satisfying barbecue fix when a pit isn’t an option.

Barbecue sparks passionate debates: over or under on the toilet paper roll, fries or baked potato, dog or cat—and for many, Kansas City versus South Carolina sauce is one of those heated choices.

There are many regional barbecue sauces in the United States. Most people recognize Kansas City style—a thick, sweet, tomato- or ketchup-based sauce—while other regional styles are less familiar but equally distinctive:

1. South Carolina Mustard Sauce – A yellow-brown sauce made from prepared yellow mustard. It’s tangy, zippy, slightly spicy and smoky, and pairs perfectly with pork.
2. East Carolina Sauce – Often considered one of the oldest forms of American barbecue sauce, this vinegar-based style is simply vinegar mixed with crushed red pepper and black pepper, with little or no sugar. It’s bright and acidic, meant to tenderize meat and cut the richness of fatty barbecue—especially good with long-cooked pork.
3. Texas Sauce (Thin Tomato Barbecue Sauce) – A vinegar-style sauce used primarily with beef brisket. It usually includes chili powder, cumin, onion, meat drippings and a touch of tomato or ketchup. It’s frequently mopped on during cooking and also served as a finishing sauce.
4. Lexington Dip – A milder cousin of East Carolina sauce with the same vinegar and pepper base but a small addition of tomato sauce or ketchup to cut the sharp acidity slightly.

Those are just a few of the many regional varieties. Personally, I’m torn between South Carolina Mustard Sauce and Kansas City Sauce. If a gun were pointed at my ribs and I had to choose, I might edge toward the mustard sauce—but it’s a close call. Now, pass me that rib.

Recently we had a large batch of leftover slow-cooked, shredded pork and a pan of crusty garlic dinner rolls. When inspiration lagged, my partner suggested, “How about barbecue pork sliders?” Perfect. The next question: mustard or Kansas City sauce? We made both—and they were both fantastic. Each only took a couple minutes of hands-on time to assemble. These sliders are great for weeknight dinners, party buffets or late-night snacking: small, irresistible, and dangerously moreish.

South Carolina Barbecue Sauce

Ingredients:

• 1 cup prepared yellow mustard
• 3/4 cup light brown sugar
• 3/4 cup cider vinegar
• 1/4 cup water
• 2 tablespoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon soy sauce or Worcestershire sauce
• 2 tablespoons butter
• 1 tablespoon liquid smoke

Stir together all ingredients except the soy sauce (or Worcestershire), butter and liquid smoke in a heavy-bottomed saucepan. Simmer for 30 minutes, stirring frequently to prevent scorching. Add the soy sauce, butter and liquid smoke, stir well, then return to a low simmer and cook another 10 minutes, stirring often. Cool to room temperature before transferring to a jar or squeeze bottle. Store tightly sealed in the refrigerator.

Kansas City Barbecue Sauce

Ingredients:

• 1 cup good-quality ketchup
• 3/4 cup dark brown sugar
• 2 tablespoons cider vinegar
• 1 1/2 tablespoons prepared yellow mustard
• 1 tablespoon minced garlic
• 1 teaspoon liquid smoke
• 1/4–1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer for 10 minutes, stirring frequently to avoid scorching. Cool to room temperature, then transfer to a jar or squeeze bottle and store tightly covered in the refrigerator.

Barbecue-Style Pulled Pork Sliders

Ingredients:

• 3 cups slow-cooked, shredded pork
• 1/4 cup preferred barbecue sauce, plus extra for serving
• 12 warm dinner rolls (crusty rolls work best)

Toss the shredded pork with 1/4 cup of your chosen barbecue sauce in a microwave-safe bowl. Cover and reheat on HIGH for one minute, or rewarm in a small heavy-bottomed saucepan over low heat until heated through. Split the rolls with a serrated knife and place about 1/4 cup of saucy pork between each roll. Serve immediately with extra sauce on the side.

Both sauces are fresh-style and taste best when made within a couple of days of use. They will keep in the refrigerator for up to two weeks but are not tested for home canning.

So—which do you prefer: South Carolina mustard sauce or Kansas City tomato-based sauce? My household was divided: I lean toward the mustard, my partner prefers Kansas City, and the kids were split. If you have a favorite sauce or a special twist, share it—I’d love to try new variations on these classic flavors.