šSmoker BBQ
South Carolina Mustard Pulled Pork
'Carolina Gold' ā smoked pork pulled and tossed in a tangy yellow mustard barbecue sauce.
20 min
Prep
11 hr
Cook
Involved
Difficulty
11
Ingredients
5
Steps
Ingredients
Servings
- 1.5 kg pork shoulder, bone-in
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp garlic granules
- 120 ml yellow mustard
- 2 tbsp cider vinegar
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- Ā½ tsp cayenne pepper
- Oak or pecan wood
Method
- 1
Season the shoulder with the salt, pepper and garlic, then smoke at 110Ā°C (225Ā°F).
- 2
Cook to 96Ā°C (205Ā°F) and probe-tender ā about 10ā, wrapping once the bark is set.
- 3
Whisk the mustard, vinegar, honey, sugar, Worcestershire and cayenne, then warm gently for .
- 4
Rest the pork and pull into strands.
- 5
Toss the warm pork with enough mustard sauce to coat, keeping the rest for the table.
Notes
- The German Midlands settlers gave South Carolina its mustard-based sauce.
- Great with white bread, pickles and extra sauce.