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Home » Recipes » Entrées » Slow Cooker or Instant Pot » Constance’s Famous Pulled Pork – Carolina Style BBQ

Constance’s Famous Pulled Pork – Carolina Style BBQ

Tender pork with a tangy & slightly sweet mustard-based “Carolina” style BBQ.

Carolina Style BBQ Pulled Pork

This is probably my most famous recipe of all time. I have made this for weddings, for army FRG fundraisers (sold out – 40 lbs in 40 minutes), it is requested at almost every big family event. It was even mentioned in the engraving on an award I was given. Yep, it’s that good!

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This recipe makes enough to feed an army…or a football 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.

Carolina Style BBQ Pulled Pork

You can make this with a Boston butt or shoulder. If you have a smaller crowd, you can also make this with smaller roasts. The BBQ meat freezes very well for future meals too!

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

Carolina Style BBQ Pulled Pork

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Constance's Famous Pulled Pork - Carolina Style BBQ

Constance's Famous Pulled Pork - Carolina Style BBQ

Yield: 30
Prep Time: 20 minutes
Cook Time: 15 hours
Total Time: 15 hours 20 minutes

Tender pork with a tangy & slightly sweet mustard-based “Carolina” style BBQ. Slow cooker recipe.

Ingredients

For the Sauce

  • 2 c yellow mustard
  • 1 1/2 c apple cider vinegar
  • 1/2 c water
  • 2 c sugar
  • 1/2 c brown sugar
  • 1/4 c chili powder
  • 1/4 c unsalted butter
  • 2 Tb Liquid Smoke, hickory flavor
  • 2 tsp ground black pepper
  • 2 tsp soy sauce
  • 2 tsp red pepper flakes, optional for hot version
  • 1/2 tsp cayenne pepper

For the Pork

  • 8-9 lb "Boston Butt" or Boston shoulder pork roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tb olive or vegetable oil
  • 1 tsp garlic powder
  • 1 Tb Liquid Smoke, hickory flavor
  • 1/4 c red wine
  • 1 1/2 c chicken broth

Instructions

To Prepare the Sauce

  1. Make this sauce the day before you plan to make your BBQ. That allows the flavor to fully develop before you use it.
  2. In a sauce pan, combine all of the sauce ingredients over medium heat. Stirring often, bring the mixture to a gentle boil. 
  3. Reduce the heat and let it simmer for 15 minutes. Remove it from the heat and allow it to cool to room temperature.
  4. When the sauce(s) come to room temperature, set aside two cups of it in a jar or container. Pour the remaining sauce into serving bottles or jars. Refrigerate.

For the Hot Version (Optional)

  1. Ladle about 1½ cups of the sauce into a small sauce pan.
  2. Add the red pepper flakes to the sauce pan and let it simmer for 10 minutes. 
  3. Remove the sauce from the heat and allow it to come to room temperature. This will get spicier as it sits.

For the BBQ

  1. Trim the excess fat from the roast, and the pat it dry with a paper towel. Salt and pepper both sides well.
  2. In a Dutch oven, heat the 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.
  3. Turn it over and sear the other side. Rotate this, and repeat on each side of the roast that you can.
  4. When you have seared it, transfer the roast to a crock pot (slow cooker.)
  5. In a bowl, combine 1 cup of the broth, the wine, garlic powder, salt & pepper and liquid smoke.
  6. Pour it all over the roast. Put the lid on your slow cooker and cook it on low for 8-12 hours, or overnight.
  7. To finish it, carefully transfer the roast to a platter or large baking dish, like a 9×13 cake pan. Discard all but 1 cup of the liquid in the slow cooker. Using two forks, shred the pork roast. Discard any remaining “fat chunks” or bones.
  8. Put the meat back into the slow cooker, and pour in the reserved liquid along with 2 cups of the sauce that you have made, and the remaining ½ cup Chicken Broth. Stir it all together and let this sit on LOW 3-4 hours. (If your Low" is still hot, put it on "warm.")
  9. When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce.

Notes

  • If your slow cooker is not large enough for a Boston butt/shoulder, you can prepare this in your oven. Follow the instructions as stated, but place the roast in a large, deep baking pan. Pour in the liquid, then seal the pan closed with several layers of heavy duty aluminum foil. Bake this in your oven at 220 degrees for 8 hours. Prepared as stated in the recipe.
  • In a pinch, when making multiple roasts for larger than normal gatherings, I have skipped the searing process and simply placed the salt and peppered roasts in the cooker. Everything still turned out great, so if searing meat makes you nervous or you don't have a large enough Dutch oven, you can forgo that step.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 2985 Total Fat: 209g Saturated Fat: 77g Trans Fat: 0g Unsaturated Fat: 111g Cholesterol: 943mg Sodium: 1048mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 253g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
Carolina Style BBQ Pulled Pork

15 thoughts on “Constance’s Famous Pulled Pork – Carolina Style BBQ”

  1. I am planning on making some buns this weekend and this pulled pork is now a must make to fill those with – mmm , I am so hungry now. What a great recipe that I cannot wait to make now. Thanks for sharing, oh, my hubby will be over the moon ;-)

    Reply
  2. I have this in the slow cooker now (second stage). This sauce is amazing! Smells really mustardy, but is a real nice blend of sweet and savory. Not overpowering at all. I did sample (couldn't wait!) and this pulled pork is amazing!!

    Reply
  3. Mmm Carolina sauce reminds me of what my grandpa always used to make. It was the best and no one in the family can replicate it now. I have never tried making my own, but yours sounds so delicious that I think I need to!

    Reply
  4. Mmm. We eat pulled pork at least once a month, and no matter how much I make, there is never leftovers. It has become a game for me.

    Reply

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