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.
Yield
8 servingsPrep
20 minCook
5 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry spice rub | |||
| 3 | tablespoons |
dry mustard
|
|
| 1 ½ | tablespoons |
brown sugar
light |
|
| 1 | tablespoons |
salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 2 | teaspoons |
paprika
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| Pulled pork | |||
| 4 | pounds |
pork shoulder
boneless |
|
| 4 | cups |
mesquite wood chips
soaked for 15 minutes |
* |
| Mustard barbecue sauce | |||
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
white vinegar
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| ½ | cup |
prepared mustard
yellow |
|
| 1 | tablespoon |
red hot pepper sauce
we like Frank's |
|
|
salt
we find no salt is needed as hot sauce and mustard deliver plenty |
*
|
||
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry spice rub | |||
| 45 | ml |
dry mustard
|
|
| 23 | ml |
brown sugar
light |
|
| 15 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 1E+1 | ml |
paprika
|
|
| 1.3 | ml |
cayenne pepper
|
|
| Pulled pork | |||
| 1.8 | kg |
pork shoulder
boneless |
|
| 946 | ml |
mesquite wood chips
soaked for 15 minutes |
* |
| Mustard barbecue sauce | |||
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
white vinegar
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 118 | ml |
prepared mustard
yellow |
|
| 15 | ml |
red hot pepper sauce
we like Frank's |
|
| 1 | x |
salt
we find no salt is needed as hot sauce and mustard deliver plenty |
*
|
| 5 | ml |
black pepper
|
|
Directions
SPICE RUB
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.
PULLED PORK
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.
