Tender pork with a tangy & slightly sweet mustard-based “Carolina” style BBQ.
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.
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
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
From a Reader:
I made this for our Sunday supper and everyone went back for seconds 😋 So glad I found this recipe for tomato less BBQ Sauce. I’ve been looking everywhere for a sauce like this because of a tomato allergy 😩 Thank you for sharing this recipe.Margaret
Constance’s Famous Pulled Pork – Carolina Style BBQ
For the Sauce
- 2 cups yellow mustard
- 1 1/2 cups apple cider vinegar
- 1/2 cup water
- 2 cups sugar
- 1/2 cup brown sugar
- 1/4 cup chili powder
- 1/4 cup unsalted butter
- 2 Tablespoon Liquid Smoke, hickory flavor
- 2 teaspoon ground black pepper
- 2 teaspoon soy sauce
- 2 teaspoon red pepper flakes, optional for hot version
- 1/2 teaspoon cayenne pepper
For the Pork
- 8-9 lb “Boston Butt” or Boston shoulder pork roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoon olive or vegetable oil
- 1 teaspoon garlic powder
- 1 Tablespoon Liquid Smoke, hickory flavor
- 1/4 cup red wine
- 1 1/2 cups chicken broth
- To Prepare the Sauce: Make this sauce the day before you plan to make your BBQ. That allows the flavor to fully develop before you use it.
- In a sauce pan, combine all of the sauce ingredients over medium heat. Stirring often, bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for 15 minutes. Remove it from the heat and allow it to cool to room temperature.
- 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)
- Ladle about 1½ cups of the sauce into a small sauce pan.
- Add the red pepper flakes to the sauce pan and let it simmer for 10 minutes.
- Remove the sauce from the heat and allow it to come to room temperature. This will get spicier as it sits.
- For the BBQ
- 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 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.
- Turn it over and sear the other side. Rotate this, and repeat on each side of the roast that you can.
- When you have seared it, 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 it all over the roast. Put the lid on your slow cooker and cook it on low for 8-12 hours, or overnight.
- 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.
- 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.")
- When dinner time rolls around, serve pulled pork on rolls, topped with additional barbecue sauce.
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork