Pulled Pork with South Carolina Mustard Style BBQ Sauce
A Palatable Pastime
A Palatable Pastime
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  • Pulled pork is at its best when cooked on a smoker, or using an indirect method of heat on the barbecue grill. It is not as difficult as you might think, with most of the work being maintaining a good temperature inside the smoker.
  • 1 8-10 pound bone-in Boston Butt roast (pork shoulder roast)
  • 1 recipe Bourbon Barrel barbecue dry rub or other barbecue dry rub (see recipe below)
  • 1-2 cups soaked hickory smoking chips
  • 2-3 cups South Carolina Mustard Style BBQ Sauce (see recipe below)
  • Ingredients
  • 1 1/2 tablespoons oak barrel aged SMOKED PAPRIKA or other smoked paprika
  • 1 teaspoon GARLIC powder
  • 1 teaspoon ONION powder
  • 1/2 teaspoon sea SALT
  • 1/2 teaspoon coarse ground BLACK PEPPER
  • 1/4 teaspoon ground CUMIN
  • 1/4 teaspoon ground MUSTARD
  • 1/2 teaspoon THYME leaves
  • 1/4 teaspoon ground CAYENNE PEPPER
  • Stir mixture together and store in a sealed container in a cool dry place until needed.



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