Pulled pork with Carolina gold barbecue sauce

Name: Pulled pork with Carolina gold barbecue sauce
Total time: 9 h
Ingredients: 2kg pork shoulder; 1 tbsp of olive oil; cider vinegar, or apple juice in a spray bottle; 2 tbsp of flaky sea salt; 1 tbsp of black peppercorns; 1 tsp mustard powder; 1 tsp onion granules; 1 tsp garlic granules; 1/2 tsp sweet paprika; 300g of French's classic mustard; 100ml of cider vinegar; 2 tsp black treacle; 2 tbsp of ketchup; 2 tbsp of honey; 2 tsp onion granules; 2 tsp garlic granules; 2 tsp celery salt; 2 tsp paprika; 2 tbsp of soft brown sugar; 2 tsp Worcestershire sauce; hot pepper sauce, such as tabasco, to taste

by GBC Kitchen

Item 1 of 1

Main
medium
10
9 hours

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Pulled pork has quickly become a barbecue institution in the UK, but in the US they're on a whole other level. This pulled pork recipe comes with a Carolina Gold sauce, full of mustard and vinegar for an alternative to the sweet brown sauces usually served.

First published in 2018

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Ingredients

Metric

Imperial

Pork shoulder

2kg pork shoulder
1 tbsp of olive oil
cider vinegar, or apple juice in a spray bottle

Dry rub

2 tbsp of flaky sea salt
1 tbsp of black peppercorns
1 tsp mustard powder
1 tsp onion granules
1 tsp garlic granules
1/2 tsp sweet paprika

Carolina gold barbecue sauce

300g of French's classic mustard
100ml of cider vinegar
2 tsp black treacle
2 tbsp of ketchup
2 tbsp of honey
2 tsp onion granules
2 tsp garlic granules
2 tsp celery salt
2 tsp paprika
2 tbsp of soft brown sugar
2 tsp Worcestershire sauce
hot pepper sauce, such as tabasco, to taste

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Equipment

Pestle and mortar
Barbecue with a lid
Hickory wood chips

Method

To make the rub, grind the peppercorns using a pestle and mortar. Add the salt and grind, then fold through the other rub ingredients

Massage the oil into the pork shoulder to help the rub stick, then apply the rub generously all over the shoulder. Leave for at least 30 minutes (but ideally overnight) for the rub to sink in and start gently curing the meat

Set up the barbecue ready to cook over an indirect heat – you want to reach a temperature of around 130°C. Add a handful of soaked wood chips then place the pork on the barbecue, fat-side up; this way the fat will slowly baste the meat as it renders for maximum flavour and moisture. Cook at a steady temperature for 4 hours, spraying liberally with cider vinegar every hour

After 4 hours, remove the pork and double wrap in foil. Return to the barbecue for a further 4 hours

Leave the meat to rest for 30 minutes. In the meantime, make your Carolina gold sauce. Place all ingredients in a bowl, whisk together and taste, adjusting the seasoning to your preference

Pull the pork into strands using your hands or two forks and fold through enough sauce to flavour the meat. Serve warm with extra sauce on the side

First published in 2018

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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