The trick is to smoke the meat and not make the meat smoke
S.C. PULLED PORK
Date:March 19, 2011 Favorite:Pork Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
S.C. Pulled Pork
The rub used cayenne pepper, mustard powder, salt, paprika, brown sugar & black pepper
The rub is ready to mix
The final rubs
The 6 pound Boston Butt has been rubbed. Next it is placed in a FoodSaver bag & gets refrigerated overnight
It is now the next morning & the meat is removed from the fridge while the smoker heats up.
The pork shoulder is on the smoker which is running at 275 . I am using hickory chunks for this smoke.
A batch of Boss Hawg’s BBQ Beans has been thrown on the smoker as well. The meat smokes for 6 hours uncovered
The sauce used yellow mustard, brown sugar, vinegar, salt, black pepper, hot sauce, & Worcestershire sauce
The finished mustard sauce. 1/2 cup gets used when the meat is foiled & the rest is used when the pork is pulled
The roast has reached 165 degrees & has been pulled off the smoker & is back in the Kitchen
The meat gets brushed all over with 1/2 cup of the BBQ sauce & the the pan is covered with aluminum foil
The foiled pan went back on the smoker for 2 more hours.
The roast is back in the Kitchen where I used an instant read thermometer to confirm the 195 degree temp
The meat was wrapped in aluminum foil & towels & ti was placed in a cooler for 2 hours. It is now time to pull it
I used the meat cleaver to remove the outer skin & meat which I chopped. The inner pieces I hand pulled.
The inner white meat has been pulled
The outer meat & bark, which I chopped, has now been mixed in
The pork has now been sauced
I put the meat in 4 FoodSaver bags. I will reheat it the next day & it tastes even better after vacuuming
Time to eat. We have some Boss Hawg’s BBQ Beans, the S.C. Pulled Pork, Memphis Mustard Slaw & Kaiser rolls
This pulled pork was extremely tasty. Quite spicy with a great smoky flavor from the hickory chunks
Pulled pork is my favorite of the Holy Trinity of BBQ. Mustard based pulled pork is my favorite pulled pork.
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As a mustard based life form, I was pleased to find out that South Carolina & Georgia uses Mustard to forms the basis for their sauces and rubs. This pulled pork recipe came from the Cook’s Country TV show. They cooked it in the oven (don’t even get me me started) but it was easy enough to adopt to the smoker. The Boston butt was actually foiled for the last part of the cook. While I’ve done that with ribs and some beef roasts, I’ve never cooked pork shoulder this way and it had plusses and minuses. On the plus side, it sped up the cooking time and made for a juicy final product. On the minus side it softened up the chewy bark that had developed during the first half of the smoke. This was one of the best pork shoulders I’ve made to date. It pulled wonderfully and the mustard sauce was quite tangy. The hickory chunks I’d used had given the meat a wonderful deep down smoky flavor.