Carolina Pulled Pork is an absolutely delicious dish you can make right from your oven. It’s slow roasted and seasoned in essential BBQ flavors. Make your own Carolina mustard style BBQ sauce to finish it off and you’re in business!

Today’s post is brought to you by… I have a craving and if I can’t smoke the pork on the barbie (like the stars and heavens above intended it to be cooked), I’ll put smoke in it. Brine. Yes, we must brine the pork.

Though it doesn’t really have the same effect as real fire and wood, liquid smoke can be a smokey craving’s savior. Taking a big ol’ butt, slicing it in half and soaking it in a brine for a couple hours does give the meat some good flavor, inside and out. It also helps retain that much loved moisture as well.

Add another couple layers of smokey flavoring to the outside and I think we’re in business. So, we need to rub the butt. Hey, ya gotta take care of the butt.

A two level rub, a wet one and a dry one will really help seal the deal for our long oven haul. Some more of that liquid smoke mixed with some mustard (yellow and Dijon) and a bit of honey goes on the pork first. Then the dry rub, which is a generous portion of smoked paprika, brown sugar, salt and some freshly ground pepper. Cover both sides well.

For the oven, the pork will go on a rimmed baking sheet, fitted with a wire rack. That’ll keep it from sitting in a pool of liquid and boiling.

Before the pork is covered tightly with foil, a sheet of parchment paper is placed on top to keep the seasonings in tact.

In a 350 degree F. oven she goes for three hours. Low and slow!

After three hours, the juices will be tipped off and reserved for the BBQ sauce.

Then it’s back in the oven, uncovered for another hour and a half to get that nice crust.

Once the pork is done, it’ll be fork tender and delicious. Tent with foil and allow it to rest for at least 20 minutes before shredding.

Transfer the pork to a deep dish, shred apart and mix to distribute the fat and flavor evenly.

Remember the reserved juices from the bottom of the pan we saved? Drain the fat off and use a cup of the liquid to mix with some mustard, honey and a few seasonings and you’ve got the perfect Carolina mustard style BBQ sauce. Heat in a saucepan and stir in a little cornstarch slurry to thicken.

Once you’ve got it all together, you’re ready to serve up a scrumptious meal.

Leftovers when the meal is done? Try these fantastic pulled pork potato skins.

Sometimes, you just gotta give in and have what you’re hankerin’ for!

Have a beautiful day and as always, keep it delicious!

Till next time ~ much love, Connie

Carolina Pulled Pork

Connie Taylor

Slow oven roasted pork butt with Carolina mustard bbq sauce

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 16 1/4 lb servings

Ingredients

1 4-5 lb pork shoulder cut in half legnthwise
4 quarts water
1 C salt
1/2 C brown sugar
3 tbsp liquid smoke
2 tbsp yellow mustard
2 tbsp Dijon mustard
1 tbsp liquid smoke
1 tbsp honey
2 tbsp brown sugar
1 tsp salt
2 tbsp smoked paprika
1/2 tsp ground cayenne pepper
1/2 tsp freshly ground black pepper
Carolina Style Mustard BBQ Sauce
1 C pork juices can use chicken stock
2 tbsp yellow mustard
2 tbsp Dijon mustard
1/4 C honey
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1 tsp hot chili sauce
1 tbsp soy sauce
1 tbsp corn starch
2 tbsp cold water

Instructions

In a large pot, combine 4 quarts water, 1 C salt, 1/2 C brown sugar and 3 tbsp liquid smoke.
Place the pork in the brine and cover.
Chill in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Remove the pork from the brine and pat dry with paper towels.
In a small bowl, combine 2 tbsp mustard, 2 tbsp Dijon, 1 tbsp liquid smoke and 1 tbsp honey.
Cover the pork on all sides with the mustard mixture.
In another small bowl, combine the 2 tbsp brown sugar, 1 tsp salt, 2 tbsp smoked paprika, 1/2 tsp cayenne and 1/2 tsp freshly ground black pepper.
Cover the pork with the dry rub mixture on all sides.
Place the pork, fat side up on a rimmed baking sheet that has been covered in foil and fitted with a rack.
Place a piece of parchment paper on top of the pork to cover and tightly cover the entire pan with foil.
Bake in oven for 3 hours.
Remove from oven and drain off excess juice. (reserving one cup for the sauce)
Place back in oven, uncovered for 90 minutes more.
Remove the pork from the oven.
Tent the pork with foil for 20 minutes to let it rest.
Shred the pork apart and mix to evenly distribute fat and seasonings.
Carolina Style Mustard BBQ Sauce
Place all ingredients (except the cornstarch and water) in a saucepan and heat to med/hi
Mix the cornstarch and water in a separate bowl
Once the mixture is bubbling, stir in the cornstarch mixture for about a minute
Set aside to serve over the pulled pork