Pulled Pork, South Carolina Style



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Source Fresh Slowcooking

Preparation Time


2 tbsp white sugar
1 tsp cayenne pepper
2 tsp salt
2 tbsp paprika
2 tbsp black pepper
1/4 cup Worcestershire sauce
1/4 cup brown sugar
5 lbs pork butt (shoulder)
1/2 cup apple cider vinegar
1 tsp chili powder
1 cup yellow mustard
2 tbsp louisiana hot sauce
2 tsp liquid smoke

1. Heat a skillet to medium-high.

2. Trim excess fat from the pork and pat dry.

3. Combine the black pepper, paprika, salt, cayenne and 2 tbsp of white sugar in a small bowl. Rub the pork with the spice mixture.

4. In the skillet, brown the pork on all sides. About 3-4 minutes per side.

5. Whisk together the mustard, liquid smoke, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, 1 tsp salt, 1 tsp black pepper and chili powder.

6. Place the browned pork into the slow cooker and pour the sauce over top.

7. Cook on low setting for 6-8 hours, or high setting for 3-4 hours.

8. Transfer the pork to a plate and shred using two forks.

9. Skim excess fat from surface of sauce.

10. Whisk the sauce and stir the pork into it.

11. Serve on a bun, in a wrap or over rice (or other grain).


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