Pulled Pork, South Carolina Style
1 cup yellow mustard
1 tsp chili powder
1/2 cup apple cider vinegar
5 lbs pork butt (shoulder)
1/4 cup brown sugar
1/4 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
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 :)
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.
Heat a skillet to medium-high.
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).