South Carolina-Style Pulled Pork Barbecue

Ingredients

• 4 pounds (1.8 kg) pork shoulder 4 pounds (1.8 kg) pork shoulder
• 1 cup (240 ml) yellow mustard 1 cup (240 ml) yellow mustard
• 1/2 cup (120 ml) apple cider vinegar 1/2 cup (120 ml) apple cider vinegar
• 1/4 cup (60 ml) Worcestershire sauce 1/4 cup (60 ml) Worcestershire sauce
• 1/4 cup (60 ml) honey 1/4 cup (60 ml) honey
• 2 tablespoons (30 ml) tomato paste 2 tablespoons (30 ml) tomato paste
• 2 tablespoons (30 ml) brown sugar 2 tablespoons (30 ml) brown sugar
• 2 tablespoons (30 ml) paprika 2 tablespoons (30 ml) paprika
• 1 tablespoon (15 ml) garlic powder 1 tablespoon (15 ml) garlic powder
• 1 tablespoon (15 ml) onion powder 1 tablespoon (15 ml) onion powder
• 1 tablespoon (15 ml) chili powder 1 tablespoon (15 ml) chili powder
• 1 tablespoon (15 ml) black pepper 1 tablespoon (15 ml) black pepper
• 1 tablespoon (15 ml) salt 1 tablespoon (15 ml) salt
• 1 teaspoon (5 ml) cayenne pepper (optional, for extra heat) 1 teaspoon (5 ml) cayenne pepper (optional, for extra heat)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 6g)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together the yellow mustard, apple cider vinegar, Worcestershire sauce, honey, tomato paste, brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper (if using).
2. 2.
   Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate overnight.
3. 3.
   Preheat your grill or smoker to 225°F (107°C) and prepare for indirect cooking.
4. 4.
   Remove the pork shoulder from the marinade and discard the excess marinade. Pat the pork dry with paper towels.
5. 5.
   Place the pork shoulder on the grill or smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily pulls apart.
6. 6.
   Remove the pork from the grill or smoker and let it rest for 20 minutes.
7. 7.
   Using two forks, shred the pork into bite-sized pieces.
8. 8.
   Serve the pulled pork on soft buns, topped with coleslaw if desired.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness. Trim any excess fat before marinating.
• Yellow mustard — Opt for a good-quality yellow mustard to achieve the authentic South Carolina flavor.

Tips & Tricks

• For a smokier flavor, use hickory or oak wood chips when smoking the pork.
• If you don't have a grill or smoker, you can also cook the pork in a slow cooker on low heat for 8-10 hours.
• Adjust the amount of cayenne pepper according to your spice preference.

Serving advice

Serve the pulled pork on soft buns, topped with a dollop of extra mustard sauce and a side of coleslaw. This dish pairs perfectly with pickles and cornbread.

Presentation advice

Arrange the pulled pork on a platter, garnished with fresh parsley or cilantro for a pop of color. Serve with the buns, coleslaw, and additional condiments on the side.