Carolina Gold Rub

Ingredients & ratio

tsp = teaspoon / cucchiaino

The tangy mustard profile complements Carolina vinegar sauces perfectly

Preparation

1. Mix all ingredients in a bowl.
2. Apply directly on the cold pork from the fridge.
3. Let rest in the fridge uncovered for 4–12 hours before cooking.
4. Cook straight from cold.

Notes

Dry mustard doesn't taste strongly of mustard when cooked — it acts as a binder and adds a subtle tang that pairs perfectly with Carolina vinegar sauces.