Carolina Pulled Pork

Untitled
Yield
4
Yield
4
Untitled
Yield
4
Yield
4
Ingredients
Spice Rub and Pork
  • 2tablespoons dry mustard
  • 1 1/2tablespoons light brown sugar
  • 4tablespoons salt
  • 2teaspoons pepper
  • 2teaspoons paprika
  • 1/4teaspoon cayenne pepper
  • 1ea boneless pork shoulder roast3 #'s (you may have to cut from a large pork butt)
Mustard BBQ Sauce
  • 1 1/2cups packed light brown sugar
  • 1/4cup white vinegar
  • 1/2cup yellow mustard
  • 1/2 cup apple cider vinegar
  • 2tablespoons Worcestershire sauce
  • 1tablespoon hot sauce
  • 1teaspoon salt
  • 1teaspoon pepper
Yield:
Instructions
Spice Rub and Pork
  1. Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.)
Prepare Smoker
  1. Prepare smoker in the production kitchen and set temperature at 225 degrees. Place pork in smoker and smoke, until exterior of pork has a rosy crust, about 2 hours.
Mustard BBQ Sauce and Finishing Pork
  1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth.
  2. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours.
  3. Remove from oven and rest, still wrapped in foil, for 30 minutes.
  4. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.