Pulled Pork with Mustard Sauce
The Midlands of South Carolina gave birth to mustard-based BBQ sauce - a tangy, golden tradition that sets this state apart. Slow-smoked pork meets the unmistakable zing of Carolina Gold.
Equipment Needed
Instructions
Prep the pork: The night before, coat the pork shoulder with yellow mustard (this helps the rub stick). Mix all dry rub ingredients and apply generously. Wrap in plastic and refrigerate overnight.
Set up smoker: Prepare your smoker for indirect heat at 225-250F. Use hickory, oak, or pecan wood. South Carolina pit masters often use a mix.
Smoke the pork: Place pork fat-side up in the smoker. Smoke for 10-14 hours, maintaining temperature. Plan for about 1.5 hours per pound. Don't peek too often!
Make the mustard sauce: Combine all sauce ingredients in a saucepan. Bring to a simmer over medium heat, stirring until smooth. Reduce heat and simmer for 10 minutes. Let cool.
Check for doneness: The pork is ready when it reaches 195-205F internal temperature and the bone pulls out easily. The meat should be incredibly tender.
Rest the pork: Remove from smoker and let rest for 30-45 minutes, loosely tented with foil. This redistributes juices throughout the meat.
Pull the pork: Using meat claws or forks, shred the pork, discarding excess fat. Chop or tear the flavorful bark and mix throughout.
Sauce the meat: Toss pulled pork with about half the mustard sauce. The bright yellow color should be visible throughout. Add more sauce to taste - it should be tangy and assertive.
Assemble sandwiches: Pile sauced pork high on soft buns. Top with coleslaw if desired. Serve with extra Carolina Gold sauce on the side.
Serve with sides: Traditional SC sides include coleslaw, baked beans, hash (a South Carolina specialty), and white bread. Sweet tea is mandatory!
💡 Pro Tips & Variations
- German heritage: Mustard BBQ sauce traces back to German immigrants who settled in SC's Midlands region in the 1700s.
- The four SC regions: SC has four BBQ sauce regions: Mustard (Midlands), Light Tomato (Pee Dee), Heavy Tomato (upstate), and Vinegar-Pepper (Low Country).
- Famous spots: Visit Maurice's BBQ or Shealy's Bar-B-Que for authentic Carolina Gold experiences.
- SC Hash: Serve with SC hash (a pork and liver stew over rice) for a complete Carolina meal.
- Spicy version: Add more cayenne and a splash of hot sauce to the mustard sauce for extra kick.
- Make sauce ahead: The mustard sauce improves after a day or two in the refrigerator.