Go Back
Andrew Fowler

South Carolina Mustard Pulled Pork

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