Jan 15th, 2010

Pulled Pork, South Carolina Style

This slow cooker pulled pork is full of flavour. It’s drenched in a South Carolina Mustard BBQ sauce that packs some heat. Give this recipe a try, it won’t disappoint.

The sweet, tomato based sauce that claimed the general ‘barbecue sauce’ name is what I grew up with. Craving a more spicy sauce, I searched for alternatives. A history of American barbecue sauces described a mustard based sauce that peaked my interest.

The Mustard BBQ sauce originated in South Carolina and traces back to the German’s who settled there in the mid-1700s. Never having tried the South Carolina Mustard sauce, I was curious, especially since I knew I did not want a sweet BBQ sauce on my pork. After glancing at multiple recipes I learned that the key ingredients are mustard, a sweetener, (sugar or molasses), vinegar and some heat (chili, black or cayenne pepper). To balance out the mustard I decided to add a little liquid smoke too.

This pork turned out perfect! First you taste the mustard, then the spices. Although it’s hot, when you serve it on a bun the rating drops to a medium-hot that leaves a tingle on your tongue. Don’t worry no tears :)

Pulled Pork, South Carolina Style

Prep: 30 minutes
Cook: 6-8 hours (low)
Yield: 8 servings

  • 1 cup yellow mustard
  • 1 tsp chili powder
  •  12 cup apple cider vinegar
  • 5 lbs pork butt (shoulder)
  •  14 cup brown sugar
  •  14 cup Worcestershire sauce
  • 2 tbsp black pepper
  • 2 tbsp paprika
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 2 tbsp white sugar
  • 2 tbsp Louisiana hot sauce
  • 2 tsp liquid smoke

Heat a skillet to medium-high.

Trim excess fat from the pork and pat dry.

Combine the black pepper, paprika, salt, cayenne and 2 tbsp of white sugar in a small bowl. Rub the pork with the spice mixture.

In the skillet, brown the pork on all sides. About 3-4 minutes per side.

Whisk together the mustard, liquid smoke, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, 1 tsp salt, 1 tsp black pepper and chili powder.

Place the browned pork into the slow cooker and pour the sauce over top.

Cook on low setting for 6-8 hours, or high setting for 3-4 hours.

Transfer the pork to a plate and shred using two forks.

Skim excess fat from surface of sauce.

Whisk the sauce and stir the pork into it.

Serve on a bun, in a wrap or over rice (or other grain).