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Carolina Gold Pulled Pork

Carolina Gold Pulled Pork Carolina Gold Pulled Pork Carolina Gold Pulled Pork

South Carolina style pulled pork. Both grilling and finishing in the oven reduce the cooking time while the authentic mustard based rub and barbecue sauce deliver bright tangy tender pork.















Dry spice rub
3 tablespoons dry mustard
1 ½ tablespoons brown sugar
1 tablespoons salt
2 teaspoons black pepper
2 teaspoons paprika
¼ teaspoon cayenne pepper
Pulled pork
4 pounds pork shoulder
4 cups mesquite wood chips
soaked for 15 minutes
Mustard barbecue sauce
½ cup brown sugar
¼ cup white vinegar
2 tablespoons worcestershire sauce
½ cup prepared mustard
1 tablespoon red hot pepper sauce
we like Frank's
we find no salt is needed as hot sauce and mustard deliver plenty
1 teaspoon black pepper



In a small bowl mix together the dry mustard, brown sugar, salt, pepper, paprika, and cayenne until thoroughly combined.

Dry the pork shoulder well with paper toweling and rub the spice mixture all over, being sure to cover every nook and cranny. Wrap tightly with plastic wrap and refrigerate overnight or up to 24 hours.


Remove pork from the refrigerator about an hour before you are ready to cook. Wrap wood chips in an aluminum foil packet and cut some vent holes in the top.

On a gas grill place the wood chip packet direction on the primary burner, like all burners on high and preheat the grill for about 15 minutes.

Turn off all burner other than the primary burner (left on high). Oil the grates (on the cool side) with an oil-soaked paper towel.

Place the pork on the grill (cool side) close the cover and grill for about 2 hours until the outside of the pork develops a crust.

Meanwhile mix the mustard barbecue sauce, all ingredients together in a medium bowl.

Preheat the oven to 325℉ (160℃) and adjust the oven rack to the lower position.

Transfer the pork to a roasting pan and brush about ⅔ cup of the mustard barbecue sauce all over the pork.

Cover the roasting pan and bake until a fork inserted into pork can be removed with no resistance another 2 to 3 hours. Turn off the oven, open the door and allow to rest at least 30 minutes.

Remove pork and when cool enough to handle, pull the meat with fingers or two forks into thin shreds. Discard fat.

Toss the pork with the remaining mustard barbecue sauce and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 56852% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1560mg 65%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 119g
Vitamin A 6% Vitamin C 5%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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