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South Carolina Mustard Pulled Pork
Andre Lewis

South Carolina Mustard Pulled Pork

Yellow mustard gives this pork a tangy gold sauce that cuts cleanly through shoulder meat. Most of the sauce goes on after cooking because long heat mutes mustard's bite. A spoonful of tomato paste adds body without steering it toward a red barbecue sauce.
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Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 4 lbs boneless pork shoulder cut into 3 pieces
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 large yellow onion sliced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup yellow mustard
  • 1/3 cup apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp cayenne pepper

Method
 

  1. Rub the pork with the salt, black pepper and garlic powder.
  2. Put the onion in a 6-quart slow cooker, set the pork on top and pour the broth around it.
  3. Cover and cook on low until the pork separates readily when pressed with a fork, 8 hours.
  4. Whisk the mustard, vinegar, brown sugar, tomato paste, Worcestershire and cayenne in a small saucepan.
  5. Simmer the sauce over medium-low heat for 5 minutes, stirring until glossy, then reserve 1/2 cup for serving.
  6. Transfer the pork to a rimmed pan, discard excess fat and shred the meat with two forks.
  7. Skim the cooker liquid, return the pork with 1/2 cup liquid and the remaining mustard sauce, and cook on high for 10 minutes before serving.