South Carolina Pulled Pork with Mustard Barbecue Sauce

South Carolina Pulled Pork with Mustard Barbecue Sauce
Servings: 24 Yield: servings Prep 30 mins Roast 300°F 7 hrs Cook 18 mins


Pulled Pork
  • 1 bone-in pork shoulder (about 7 lbs)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Small hamburger buns (optional)
Mustard Barbecue Sauce
  • 1 tablespoon unsalted butter
  • 1/2 yellow onion, grated
  • 2 cloves garlic, grated
  • 1 cup yellow mustard (such as French's)
  • 1 tablespoon dry mustard
  • 3/4 cup cider vinegar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon Tabasco

Make It

Pulled Pork

1. Heat oven to 300 degrees . Let pork sit at room temperature 30 minutes before cooking; season with salt and pepper. Wrap tightly in aluminum foil, then place on a rimmed baking sheet fitted with a rack. Slow roast at 300 degrees for 7 hours, until pork reaches 200 degrees in the thickest part and pulls apart easily with a fork.

Mustard Barbecue Sauce

2. During the last 20 minutes of roasting, heat butter in a small pot over medium-low heat. Add onion and garlic. Cook 3 minutes. Whisk in mustard, dry mustard, vinegar, brown sugar and Tabasco. Reduce heat to medium-low and simmer 15 minutes.

3. Allow pork to cool slightly, then shred with 2 forks. Discard fat, skin and bone. Toss with barbecue sauce. Serve pork alongside buns, if desired.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 288, Fat, total (g): 18, chol. (mg): 89, sat. fat (g): 6, carb. (g): 8, fiber (g): , pro. (g): 23, sodium (mg): 270, Percent Daily Values are based on a 2,000 calorie diet.