South Carolina is the one state that claims four different barbecue sauces, but it's the mustard-based "Carolina Gold" that travels best — sharp, a little sweet, and instantly recognizable.
What You'll Need
- 1 (8–10 lb) pork shoulder
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 cup yellow mustard
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cayenne
- ½ teaspoon black pepper
The Method
Rub the pork shoulder with the salt, black pepper, and paprika. Refrigerate uncovered for at least 4 hours or overnight.
Preheat the oven to 225°. Cook the pork uncovered, fat side up, for 6 hours.
Wrap in foil and continue cooking until the meat is fork-tender, about 2 more hours.
Rest the pork in foil for 30 minutes before handling.
Shred the pork by hand or with two forks.
Whisk the mustard, vinegar, brown sugar, butter, Worcestershire sauce, cayenne, and black pepper together in a saucepan over low heat until smooth.
Toss the pulled pork with the Carolina Gold sauce until well coated.