Tender pork with a tangy & slightly sweet mustard-based “Carolina” style BBQ. The South on a bun!
This recipe makes enough to feed an army…or a Super Bowl party crowd! The barbecue freezes well, so you can use half now, and save the other half for a quick dinner another time. You will start this the evening before you wish to serve it.
You’ll want a “Boston Butt” Pork roast. This one was about 9 1/2 lbs. Trim off any excessive chunks of fat, but don’t worry about being too aggressive with the trimming. This is after I trimmed mine. Pat it dry and salt & pepper both sides well.
In a Dutch oven, heat some oil, a couple tablespoons, until very hot. Lay the roast in there, and let it sizzle and pop for about 3 or 4 minutes. Turn it over and brown the other side.
Do this with every surface that you safely can. I even do the sides, holding it with my tongs.
Once you have browned the roast, set it in your crockpot.
In a dish, combine a cup of chicken broth, and a quarter cup of red wine.
Add a teaspoon of garlic powder
A Tablespoon of Liquid Smoke
and some salt and ground pepper, about a teaspoon or so.
Give it a stir, and pour it over your roast.
Put the lid on your slow-cooker, set it to low, and go to bed…..allow it to cook 8-10 hours.
When you get up in the morning, you are going to want to dive into pork for breakfast, because your home is going to be smelling so good!
In a saucepan, combine 2 cups of classic yellow Mustard and 1/2 a cup of Water.
Add a cup and a half of Apple Cider Vinegar
Half a cup of Brown Sugar
A quarter cup of Chili Powder
Half a teaspoon of Cayenne Pepper
Two teaspoons of ground Black Pepper
a quarter cup of Butter
Mix this all together.
And finally, add 2 teaspoons Soy Sauce and 2 tablespoons Liquid Smoke
Bring this all to a gentle boil, reduce the heat and let it simmer for 15 minutes, stirring occasionally.
Transfer the roast to a large platter or pan. You’ll have to be careful, because this may fall apart while your moving it. With a couple forks, just pull it all apart. Discard any large chunks of fat and any bones.
Discard the liquid that remained in the slow-cooker.
Put the shredded meat back into the slow-cooker.
Now ladle half of the sauce over the meat.
Add a half a cup of chicken broth
Give this a gentle turn with some tongs, to mix it together.
Put the lid back on your slow-cooker and let it go on low for the day….about 6-8 hours.
But before you walk away, go back to that rest of the sauce. Take half of it, and put it in a jar or bottle. The other half, you’ll add some Red Pepper Flakes…about 2 teaspoons.
Let this simmer on low for about 20-25 minutes. Give it a taste. If you want more heat, add a few drops of Tobasco sauce, or a little more ground Cayenne Pepper, until it is where you want it to be.
Put it in a serving jar/bottle as well. Store these in the fridge until dinner time.
When dinner time rolls around, and your stomach is screaming at you, “Feed Me NOW!!!” … place some of the pulled pork on a roll. Here we used soft “Hawaiian” dinner roll, but you could use potato rolls, brotchen, burger buns…whatever you like.
Then drizzle whichever sauce you prefer, over the top.
I loved this message that I received from fellow Army Wife Becca:
I have to share our funny moving story. The packers were supposed to come Friday to start packing. So I planned to stop dinners then. I have food for breakfast and lunch, but I did not want to search through boxes to cook dinners. Not this time! LOL Well, they say they will pack in 1 day on Monday. So back to cooking. And family are coming into town for Denny’s graduation. I said I’d do Pulled Pork for ease. Denny says, “But we do not have enough Awesome Sauce.” (Your Carolina Style BBQ Sauce) I said, “Well, I guess you have to use regular this time.” Que blank stare. He says, “Nay, I think you should make some, and we will just have to add a little cooler to transport it in the move.” You have created a monster, my friend. LOL
- 8-9 lb “Boston Butt” Pork Roast
- 2 Tb Olive or Vegetable Oil
- 1 ½ c Chicken Broth, divided
- ¼ c Red Wine
- 1 tsp Garlic Powder
- 1 Tb “Liquid Smoke”
- Salt & Pepper – about 1 tsp each.
- Carolina Style BBQ Sauce
- To begin, trim the excess fat from the roast, and the pat it dry with a paper towel. Salt and pepper both sides well. In a Dutch oven, heat oil over fairly high heat. When it is very hot, but not smoking, place the roast in the pot. Do not move it. Let it sit for about 3-4 minutes. Rotate this, and repeat on each side of the roast that you can. When you have seared all the sides you can, transfer the roast to a crock pot (slow cooker.) In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt & pepper and Liquid Smoke. Pour all over the roast. Put the lid on your crock pot and cook it on low for 12 hours, overnight.
- The next morning, prepare the “Carolina” barbecue sauce. Carefully transfer the roast to a platter or large baking dish, like a 9×13 cake pan. Discard the liquid in the pot. Using two forks, shred the pork roast. Discard any remaining “fat chunks” or bones. Put the meat back into the crock pot, and pour in half of the sauce, and the remaining ½ cup Chicken Broth. Stir it all together and let this sit on LOW 6-8 hours. Go ahead and prepare your “hot” version of the sauce as you wish.
- Pour sauce versions into jars or bottles. Set in the fridge until dinner time. When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce.
- 2 c Yellow Mustard
- 1½ c Apple Cider Vinegar
- ½ c Water
- 1 c Sugar
- ½ c Brown Sugar
- ¼ c Chili Powder
- ½ tsp Cayenne Pepper
- 2 tsp Black or Tri-Colored Pepper
- ¼ c Butter
- 2 tsp Soy Sauce
- 2 Tb “Liquid Smoke”
- 2 tsp Red Pepper Flakes (for making the hot version)
- In a saucepan, combine all ingredients. Bring to a gentle boil, reduce heat, and simmer 15 minutes, stirring occasionally. Use as above in the Pulled Pork instructions