Indoor Pulled Pork with South Carolina Mustard Barbecue Sauce
Savor the tender, smoky goodness of Indoor Pulled Pork with South Carolina Mustard Barbecue Sauce—a perfect way to enjoy slow-cooked barbecue flavors without stepping outside! This recipe transforms a well-seasoned pork shoulder into melt-in-your-mouth shredded perfection, thanks to a fragrant spice rub and hours of gentle cooking. The real star of the show? A tangy, zesty mustard-based barbecue sauce, inspired by South Carolina’s signature style, blended with honey for a touch of sweetness and a kick of optional cayenne heat. Ideal for slow cooker or oven preparation, this dish is a versatile crowd-pleaser, whether served on buns for hearty pulled pork sandwiches or paired with your favorite barbecue sides. Easy to make, packed with flavor, and perfect for cozy gatherings, this recipe brings authentic barbecue vibes to your home kitchen.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless or bone-in, trimmed of excess fat)
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground mustard
- 1 cup Apple cider vinegar
- 1 cup Chicken broth
- 1 cup Yellow mustard
- 1 cup Honey
- 2 tablespoons Worcestershire sauce
- 0.5 teaspoon Cayenne pepper (optional, for heat)
Instructions
1. Prepare the pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix together the paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and ground mustard to create the spice rub.
2. Season the pork: Rub the spice mixture generously all over the pork shoulder, ensuring even coverage. If time allows, wrap the seasoned pork in plastic wrap and refrigerate for at least 2 hours or overnight for better flavor.
3. Set up the cooking liquid: In a slow cooker or a Dutch oven (for oven cooking), mix together the apple cider vinegar and chicken broth. Place the seasoned pork into the slow cooker or Dutch oven, fat-side up.
4. Slow-cook the pork: If using a slow cooker, cook on low for 8-10 hours or on high for 4-6 hours until the pork is fork-tender and easily pulls apart. If using an oven, preheat to 300°F (150°C) and cook the pork, covered, for 6-8 hours.
5. Make the mustard barbecue sauce: While the pork is cooking, whisk together yellow mustard, honey, Worcestershire sauce, apple cider vinegar, and cayenne pepper (if using) in a medium saucepan over medium heat. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
6. Shred the pork: Once the pork is fully cooked and tender, use two forks to shred it directly in the slow cooker or transfer it to a large cutting board first. Discard any large pieces of fat and mix the shredded meat with some of the cooking liquid to keep it moist.
7. Serve: Toss the shredded pork with the prepared South Carolina mustard barbecue sauce, or serve the sauce on the side for guests to add as they wish. Serve the pulled pork on buns, sliders, or alongside classic barbecue sides.
Nutrition Facts
Calories |
5629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.1 g | 480% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6462 mg | 281% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 223.7 g | ||
| Protein | 343.2 g | 686% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 472 mg | 36% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6594 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
