South Carolina Pulled Pork with Mustard Barbecue Sauce

Ingredients

  • Pulled Pork
    • 1 bone-in pork shoulder (about 7 lbs.)
    • 1 tsp. salt (we used more than 1 tsp. of table salt*)
    • ½ tsp. pepper (we used more than ½ tsp. of freshly ground black pepper*)
    • Small hamburger buns (optional)
  • Mustard Barbecue Sauce
    • 1 tbsp. unsalted butter
    • ½ yellow onion, grated
    • 2 cloves garlic, grated
    • 1 cup yellow mustard (such as French’s) (we used French’s)
    • 1 tbsp. dry mustard
    • ¾ cup cider vinegar
    • ¾ cup packed light brown sugar
    • 1 tsp. Tabasco

Directions

  1. For the pulled pork: Preheat your oven to 300 degrees. Let the pork sit at room temp. for 30 minutes before seasoning it with the salt and pepper. Wrap the pork up tightly in aluminum foil and place it on a rimmed baking sheet that has a rack fitted on it (we lined the baking sheet with foil before placing the rack on). Stick the sheet in the oven and let the pork cook for 7 hours or until the pork reaches 200 degrees in the thickest part and can be easily pulled apart using a fork.
  2. For the mustard barbecue sauce: When there’s 20 minutes left on the cook time for the pork, take a saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, toss in the onion and garlic, stirring frequently for 3 minutes. Stir in the remaining sauce ingredients and let the sauce simmer for 15 minutes.
  3. Once the pork’s cool enough for you to handle, remove the skin, bone and fat, throwing them away afterwards. Take the meat and shred it with a pair of forks. Place the pulled meat in a large mixing bowl, pouring the barbecue sauce over it afterwards, tossing to coat. Serve the pork on buns if you’re using them.

*We didn’t like how little the salt and pepper seemed on the pork so we added more. We didn’t measure how much more we used though, so season to taste !

DSC_0245

When we tried the sauce before pouring it over the pork, it had so much pucker power to it ! Something magical happened though after it was tossed with the pork, almost all the pucker power disappeared ! The sauce just took on a sweeter flavor to it, we couldn’t explain it. Can’t explain it, but we loved it !

We got this recipe from Family Circle.

We weren’t paid in any form to promote French’s, Tabasco, or Family Circle.

Take care everybody !

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