Entree: United States – South Carolina / Southern United States – Carolina Pulled Pork

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 hrs

Total 5 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 (4–5 lb (1.8–2.3 kg)) pork shoulder (Boston butt), bone-in, trimmed of excess fat
- 2 tbsp (30 ml) packed brown sugar
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) kosher salt
- 1 tbsp (15 ml) coarsely ground black pepper
- 1 tsp (5 ml) cayenne pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 cup (240 ml) apple cider (or unsweetened apple juice) for braise
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tbsp (30 ml) Worcestershire sauce (for braising liquid)
- 1 cup (240 ml) yellow mustard (preferably stone-ground or classic yellow)
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) packed brown sugar (for mustard sauce)
- 2 tbsp (30 ml) Worcestershire sauce (for mustard sauce)
- 1 tbsp (15 ml) honey (optional)
- 1 tsp (5 ml) smoked paprika (mustard sauce)
- 1/2 tsp (2.5 ml) cayenne pepper (mustard sauce)
- 1 tsp (5 ml) kosher salt (mustard sauce)
- 1/2 tsp (2.5 ml) freshly ground black pepper (mustard sauce)
- 4 cups (about 300 g) shredded green cabbage
- 1 cup (about 110 g) shredded carrots
- 1/4 small red onion, thinly sliced (about 1 1/16 oz (30 g))
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar (slaw)
- 1 tbsp (15 ml) Dijon mustard (slaw)
- 1 tbsp (15 ml) granulated sugar (slaw)
- Salt and black pepper to taste (slaw)
- 6 hamburger buns or potato rolls
- 2 tbsp (30 ml) unsalted butter, melted (for toasting buns)
- 6 dill pickle slices (optional)
- 2 tbsp (30 ml) chopped fresh parsley (optional garnish)

Show original ingredient measurements

- 1 (4–5 lb / 1.8–2.3 kg) pork shoulder (Boston butt), bone-in, trimmed of excess fat
- 2 tbsp (30 ml) packed brown sugar
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) kosher salt
- 1 tbsp (15 ml) coarsely ground black pepper
- 1 tsp (5 ml) cayenne pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 cup (240 ml) apple cider (or unsweetened apple juice) for braise
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tbsp (30 ml) Worcestershire sauce (for braising liquid)
- 1 cup (240 ml) yellow mustard (preferably stone-ground or classic yellow)
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) packed brown sugar (for mustard sauce)
- 2 tbsp (30 ml) Worcestershire sauce (for mustard sauce)
- 1 tbsp (15 ml) honey (optional)
- 1 tsp (5 ml) smoked paprika (mustard sauce)
- 1/2 tsp (2.5 ml) cayenne pepper (mustard sauce)
- 1 tsp (5 ml) kosher salt (mustard sauce)
- 1/2 tsp (2.5 ml) freshly ground black pepper (mustard sauce)
- 4 cups (about 300 g) shredded green cabbage
- 1 cup (about 110 g) shredded carrots
- 1/4 small red onion, thinly sliced (about 30 g)
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar (slaw)
- 1 tbsp (15 ml) Dijon mustard (slaw)
- 1 tbsp (15 ml) granulated sugar (slaw)
- Salt and black pepper to taste (slaw)
- 6 hamburger buns or potato rolls
- 2 tbsp (30 ml) unsalted butter, melted (for toasting buns)
- 6 dill pickle slices (optional)
- 2 tbsp (30 ml) chopped fresh parsley (optional garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Slow-roasted pork shoulder pulled and tossed in a tangy South Carolina mustard-based sauce, served on toasted buns with a crisp vinegar slaw and pickles. This hearty main has the sweet-sharp balance typical of Lowcountry barbecue.

Regional Notes:
This South Carolina version is slow-cooked until fall-apart tender, and finished with a distinctive mustard-based sauce (unique to the state) rather than the tomato-heavy sauces common elsewhere. The vinegar/mustard slaw and pickles serve as traditional regional accompaniments.

1. Make the dry rub: in a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, cayenne, garlic powder, and onion powder. Rub evenly over the entire pork shoulder; for best flavor cover and refrigerate 4 hours or overnight.
2. Preheat oven to 275°F (135°C). Place the pork fat-side up on a rack set in a roasting pan or Dutch oven. Pour apple cider (or apple juice), chicken broth, and 2 tbsp (30 ml) Worcestershire into the pan around (not over) the pork to create steam and braising liquid.
3. Cover tightly with a lid or aluminum foil and roast until the pork is very tender and a thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 4–6 hours depending on size. Check liquid after 2–3 hours and add a splash more broth or water if the pan is nearly dry.
4. Remove pork from oven and let rest, covered, 20–30 minutes. Transfer pork to a cutting board, remove and discard the bone, and shred meat with two forks into bite-sized pieces. Skim any fat from the pan drippings; reserve about 1/2 cup (120 ml) of the juices.
5. Make the Carolina mustard sauce: whisk together mustard, apple cider vinegar, brown sugar, 2 tbsp (30 ml) Worcestershire, honey (if using), smoked paprika, cayenne, salt, and pepper until smooth. Taste and adjust sweetness or heat.
6. Combine shredded pork and 1/2 cup (120 ml) reserved pan juices in a large bowl; toss with 1 to 1 1/2 cups (240–360 ml) mustard sauce until coated, reserving extra sauce for serving.
7. Prepare the slaw: in a bowl combine shredded cabbage, shredded carrot, and sliced red onion. Whisk mayonnaise, apple cider vinegar, Dijon, sugar, salt, and pepper; toss with vegetables to coat. Chill until ready to serve.
8. Toast buns: brush cut sides with melted butter and toast in a skillet or oven until golden, about 1–2 minutes per side.
9. Assemble: pile warm pulled pork onto toasted buns, top with a generous scoop of slaw and dill pickle slices. Serve extra mustard sauce on the side and garnish with chopped parsley if desired.
10. Leftovers: refrigerate pork and sauce separately up to 4 days; reheat gently in a covered skillet with a splash of broth or in a 300°F (150°C) oven to retain moisture.

Short Description:
Slow-roasted pork shoulder pulled and tossed in a tangy South Carolina mustard-based sauce, served on toasted buns with a crisp vinegar slaw and pickles. This hearty main has the sweet-sharp balance typical of Lowcountry barbecue.

Regional Notes:
This South Carolina version is slow-cooked until fall-apart tender, and finished with a distinctive mustard-based sauce (unique to the state) rather than the tomato-heavy sauces common elsewhere. The vinegar/mustard slaw and pickles serve as traditional regional accompaniments.

1. Make the dry rub: in a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, cayenne, garlic powder, and onion powder. Rub evenly over the entire pork shoulder; for best flavor cover and refrigerate 4 hours or overnight.
2. Preheat oven to 275°F (135°C). Place the pork fat-side up on a rack set in a roasting pan or Dutch oven. Pour apple cider (or apple juice), chicken broth, and 2 tbsp Worcestershire into the pan around (not over) the pork to create steam and braising liquid.
3. Cover tightly with a lid or aluminum foil and roast until the pork is very tender and a thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 4–6 hours depending on size. Check liquid after 2–3 hours and add a splash more broth or water if the pan is nearly dry.
4. Remove pork from oven and let rest, covered, 20–30 minutes. Transfer pork to a cutting board, remove and discard the bone, and shred meat with two forks into bite-sized pieces. Skim any fat from the pan drippings; reserve about 1/2 cup (120 ml) of the juices.
5. Make the Carolina mustard sauce: whisk together mustard, apple cider vinegar, brown sugar, 2 tbsp Worcestershire, honey (if using), smoked paprika, cayenne, salt, and pepper until smooth. Taste and adjust sweetness or heat.
6. Combine shredded pork and 1/2 cup (120 ml) reserved pan juices in a large bowl; toss with 1 to 1 1/2 cups (240–360 ml) mustard sauce until coated, reserving extra sauce for serving.
7. Prepare the slaw: in a bowl combine shredded cabbage, shredded carrot, and sliced red onion. Whisk mayonnaise, apple cider vinegar, Dijon, sugar, salt, and pepper; toss with vegetables to coat. Chill until ready to serve.
8. Toast buns: brush cut sides with melted butter and toast in a skillet or oven until golden, about 1–2 minutes per side.
9. Assemble: pile warm pulled pork onto toasted buns, top with a generous scoop of slaw and dill pickle slices. Serve extra mustard sauce on the side and garnish with chopped parsley if desired.
10. Leftovers: refrigerate pork and sauce separately up to 4 days; reheat gently in a covered skillet with a splash of broth or in a 300°F (150°C) oven to retain moisture.