Carolina Mustard-Based Pulled Pork Barbecue
Slow-smoked pork shoulder pulled and tossed in a tangy South Carolina mustard sauce, the signature barbecue style of the Midlands.
- Prep
- 20 min
- Cook
- 480 min
- Total
- 500 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 480 kcal
Equipment
- •Smoker
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 14
- protein
- 34
- calories
- 480
Instructions
- 1
Coat the pork shoulder all over with dry rub. Let it rest at least 1 hour, or overnight in the fridge.
- 2
Heat your smoker to 225°F using hickory or oak wood chips.
- 3
Smoke the pork shoulder at a steady temperature. Cook until the inside reaches about 195-205°F, roughly 8 hours.
- 4
While the pork smokes, whisk together mustard, vinegar, brown sugar, Worcestershire, and cayenne to make the sauce.
- 5
Let the smoked pork rest for 20-30 minutes. Shred the meat with forks and throw away extra fat.
- 6
Mix the pulled pork with the mustard barbecue sauce.
- 7
Serve the warm pork on buns or on a plate with sides.
Chef's tips
Cook low and slow at around 225°F until the pork shreds easily. Add the mustard sauce in stages so it does not burn during the final smoke.
Storage
Refrigerate pulled pork in an airtight container up to 4 days, or freeze up to 3 months.
Reheating
Reheat in a covered skillet with a splash of broth or sauce over low heat.
Common mistakes to avoid
- •Taking the pork off the smoker before it gets completely tender
- •Adding sauce too early, which can burn in the smoker
Serving suggestions
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