Pulled Turkey with a South Carolina style mustard BBQ Sauce
The Carolinas seem to have more regional BBQ styles than anywhere else in the U.S. From the tangy vinegar-based sauce of North Carolina, to the mustard-based (but still tangy) sauce of South Carolina. But there are also differences as you travel from East to West in these two states as well.
Since I used a North Carolina vinegar sauce on my Pressure Cooker Pulled Pork recipe, I moved a little further south for this recipe by using a South Carolina Mustard-based sauce.
This is still quite vinegary, but also quite tasty. If you want less of a vinegar kick, you could add a little more honey (start with an extra tablespoon and go from there).
I was originally going to do this with pork, but the turkey breast was cheaper so I thought I would try something a little different.
I bought a half turkey breast complete with skin and bone. For most recipes I would have left it intact, but in this case it works better by removing the skin and bone so you can get a nice brown crust on both sides. You could always buy a boneless breast, but my local market didn’t have any at the time.
I think I should start having a contest to guess which ingredient is missing from the ingredients photos for each recipe, since there seems to be at least one thing missing every time. This time, if you guessed Worcestershire Sauce you would be correct! And as a bonus, I didn’t have the beer in the photo either. Oh, or liquid smoke! Wow, I really dropped the ball this time!
It was Friday evening and I was feeling lazy, so instead of putting a rub together, I just used seasoned salt (I use Penzey’s 4S). It worked just fine.
The turkey breast was about 3 pounds including the skin and bone, so I am guessing it ended up being about 2 pounds. This could easily serve four, but the S.O. and I liked it so much we finished the entire thing. Of course, afterwards we spent the evening in a food coma wracked with guilt for overindulging while watching reruns of “Monk”.
I served it with a Cole Slaw with bacon and homemade mayo (I just had to get some pork in the meal somehow, didn’t I?).
This would also be great on sandwiches but I served it on plates.
| Pressure Cooker Pulled Turkey | Print |
- 2 tablespoons oil
- 2-3 lb turkey breast
- ½ cup beer
- ½ cup yellow mustard
- ½ cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- ½ teaspoon celery seed
- 2 teaspoons hot sauce (or to taste)
- 1 teaspoons Liquid Smoke (or to taste)
- Salt & pepper to taste
- Mix together mustard, vinegar, honey, molasses, worcestershire sauce, garlic powder, onion powder, mustard powder, celery seed, hot sauce, liquid smoke and salt and pepper (mix with a whisk or blender)
- Rub turkey with seasoned salt
- Over high heat, brown the turkey breast in the two tablespoons of oil
- When browned on both sides, remove turkey from pan
- Lower heat to medium, then add beer to deglaze, scraping up the browned turkey bits from the bottom
- Pour in the mustard mixture and stir
- Add turkey back in
- Put lid on pressure cooker and turn heat to high and bring to high pressure
- When high pressure is reached, turn down heat to maintain high pressure and set timer for 40 minutes
- When time is up, let pressure come down naturally
- When pressure is down, remove turkey to platter
- Place pan with sauce over medium-high heat and bring to a low boil to reduce
- While sauce is reducing, use two forks to pull apart turkey
- When sauce has thickened to desired consistency, add turkey back in and stir to coat turkey entirely with sauce
- Remove from heat and serve
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