Entree: United States – Carolinas Lowcountry – Carolina Pulled Pork (Slow-smoked, hand-pulled pork shoulder dressed with a South Carolina mustard-vinegar barbecue sauce)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 8 hrs

Additional 45 min

Total 9 hrs

Ingredients

- 1 bone-in pork shoulder, approx. 5 lb (2.27 kg)
- 1/4 cup (50 g) light brown sugar
- 2 tbsp (36 g) kosher salt
- 1 tbsp (15 g) freshly ground black pepper
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 cup (120 ml) apple cider vinegar (for mopping)
- 1/2 cup (120 ml) apple juice (for mopping)
- 1 cup (240 ml) yellow mustard
- 1/2 cup (120 ml) apple cider vinegar (for sauce)
- 1/4 cup (50 g) light brown sugar (for sauce)
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) kosher salt (for sauce)
- 1/2 tsp (2 g) freshly ground black pepper (for sauce)
- 2 tbsp (30 ml) Worcestershire sauce (optional, for sauce)
- 8 soft sandwich buns (optional), about 4 oz (115 g) each
- 2 cups (200 g) shredded green cabbage for slaw (optional)
- 1/4 cup (60 ml) apple cider vinegar for slaw (optional)
- 2 tbsp (30 ml) mayonnaise for slaw (optional)

Instructions

1. Prepare the dry rub by mixing the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Pat the pork shoulder dry and coat thoroughly with the rub. Cover and refrigerate for at least 4 hours or preferably overnight.
2. Preheat smoker to 225°F (107°C) using hickory or oak. If using an oven, preheat to 250°F (121°C) and set a roasting pan with a rack. Place pork fat-side up on the rack.
3. Place a small pan of apple juice and 1/2 cup (120 ml) apple cider vinegar near the meat in the smoker or oven to maintain moisture. Smoke or roast until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 5 lb (2.27 kg) shoulder. Mop the pork every 1–2 hours with a mixture of 1/2 cup (120 ml) apple juice and 1/2 cup (120 ml) apple cider vinegar.
4. While the pork cooks, make the mustard-vinegar sauce by whisking together the yellow mustard, 1/2 cup (120 ml) apple cider vinegar, 1/4 cup (50 g) brown sugar, cayenne, 1 tsp (5 g) salt, 1/2 tsp (2 g) black pepper, and Worcestershire sauce if using. Adjust sweetness and heat to taste.
5. When the pork reaches 195–205°F (90–96°C), remove and tent with foil. Let rest 30–45 minutes to allow juices to redistribute.
6. Using two forks or meat claws, pull the pork into shreds, discarding large pieces of excess fat and bone. Mix pulled pork with desired amount of mustard-vinegar sauce. Keep reserved sauce on the side.
7. Serve hot on buns with optional cabbage slaw (toss shredded cabbage with 1/4 cup (60 ml) apple cider vinegar and 2 tbsp (30 ml) mayonnaise) or on a platter with additional sauce. Leftovers refrigerate up to 4 days or freeze up to 3 months.