My good friend made this recipe for dinner when we were at her house, and let me tell you: it was memorable! The mustard-based recipe is actually very simple to make, it just takes awhile to bake to the ultimate tenderness. It’s worth the wait, I promise! Enjoy. =)
SOUTH CAROLINA PULLED PORK RECIPE
Prep Time 30min | Cook Time 6-8 hours
MEAT & RUB
- 3-5 lbs pork shoulder roast (aka “butt roast”)
- 3 tbsp. dry mustard (I used ‘ground mustard,’ which I found in the spice aisle)
- 2 tbsp. salt
- 1½ tbsp. light brown sugar
- 2 tsp. ground black pepper
- 2 tsp. paprika
- ¼ tsp. cayenne pepper
- Combine all ingredients in bowl and coat meat with the rub. Refrigerate up to 24 hours. (Although, I just popped it in the oven right away.)
- ½ cup dijon mustard
- ½ cup packed light brown sugar
- ¼ cup apple cider vinegar (white is fine too)
- 2 tbsp. Worchestershire sauce
- 1 tbsp. hot sauce (I used the Asian hot sauce Siracha)
- 1 tsp. salt
- 1 tsp. black pepper
- Spicier version: ¼ tsp. cayenne pepper, ½ tsp. additional black pepper
- Combine all ingredients in bowl, refrigerate until needed.
- Preheat oven to 225° and bake the seasoned meat for 2 hours per pound, mine was 3 lbs so I baked it for 6 hours. ((If you want to speed up cooking time, bake at 275° for 1½ hours per pound.))
- 30 minutes prior to completion, coat meat with ½ cup of the sauce.
- When meat is finished, let cool for 15 minutes. This is a good time to bake the buns/rolls if they’re not already made!
- Pull meat apart with your hands or forks.
- Microwave sauce for 45 seconds or until warm, and coat meat with the remaining sauce.
- You’re done! I love them served on Rhodes Texas Rolls, which I found in my grocery store’s freezer section. Enjoy!
If you make it, I’d love to hear how it turned out!