For a long time, I have been on a quest to duplicate the mustard-based pulled pork from the Piggy Park in Columbia, South Carolina. My husband has the FONDEST food memory of their pulled pork sandwich from his college days! This recipe, adapted from Food and Wine, contributed by Sean Brock, was my most recent attempt.
I had really high hopes based on the title of the barbecue sauce– SOUTH Carolina sauce- which is mustard-based, not ketchup-based like North Carolina sauce (and most other barbecue sauces), and it is listed as a “staff-favorite” recipe. It was super-tasty with nice mustard flavor, but, different than the Piggy Park….
I slow-cooked the pork in a convection oven but I think that it would have had more pan juices for the sauce if I had used the slow-cooker- I had to add additional stock to my pan juices and drippings. The original recipe also required the pork to be smoked on a grill for 1 hour after it is slow-cooked in the oven. Even though this undoubtedly adds another layer of flavor, I skipped this step because we are not huge fans of smoky flavor. We ate it on brioche rolls with potato chips and coleslaw on the side. A perfect (almost perfect) Father’s Day celebratory meal. 🙂 Happy Father’s Day!
Serves 6 to 8
- 1/2 cup Dijon mustard
- 1 tablespoons dark brown sugar
- 1 tablespoons kosher salt
- 1 tablespoons freshly ground pepper
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon onion powder
- One 5- to 6-pound boneless pork shoulder
- chicken stock, as needed
- South Carolina Mustard Barbecue Sauce, recipe follows
- Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in a roasting pan. (Alternatively, a slow-cooker could be used set on low.) Brush the pork with the mustard mixture. Roast, uncovered, for 6 to 7 hours (on convection), or 8 hours, covered, in a slow-cooker, until the meat is very tender.
- Tilt the pan and pour the roasting juices into a medium bowl; you should have about 3/4 cup. (I used stock to compensate for less pan juices.) Refrigerate the juices for 30 minutes. Skim off the fat before using.
- Transfer the pork to a work surface and let rest for 30 minutes. Discard the gristle and fat. Using tongs and a fork, or your fingers, finely shred the meat and transfer it to a large bowl. Toss the shredded meat with 1/8 to 1/4 cup of the reserved roasting juices and barbecue sauce to taste.
MAKE AHEAD The smoked pork shoulder can be prepared through Step 2 and refrigerated overnight. Break the pork into 4-inch pieces and bring to room temperature. Arrange the pork in a roasting pan, drizzle with 1/2 cup of water, cover with foil and rewarm in a 425° oven before shredding.
South Carolina Mustard Barbecue Sauce
- 1/2 cup reserved roasting juices (with additional chicken stock, as needed, for consistency)
- 1/2 cup white wine vinegar (I substituted red wine vinegar)
- 1/2 cup cider vinegar
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon sweet smoked paprika
- sriracha, or other hot sauce, to taste
- 1/2 cup yellow mustard
- In a medium bowl, (or in the roasting pan) combine roasting juices with wine vinegar and cider vinegar. Add dark brown sugar and sweet smoked paprika, stirring to dissolve the sugar.
- Stir in yellow mustard. Simmer over moderate heat for 30 minutes, until thickened slightly. Season with salt, pepper and hot sauce.
I am upset that Everyday Food is now only an insert in Martha Stewart Living. I relied on it so much for quick, new, & seasonal recipes. I just received my first issue as an “insert”- and my husband requested this dish. I doubled the recipe- which barely fit into my giant slow cooker- and some of the sauce boiled over…. We ate it one night over pasta, and the next over polenta with parmesan. We preferred it with the salty & cheesy polenta. This dish required a lot of seasoning with salt and pepper after cooking.
- 2 tablespoons olive oil
- 2 1/2 pounds boneless pork shoulder
- Coarse salt and pepper
- 1 large yellow onion, diced small
- 3 cloves garlic, minced
- 1 stalk celery, diced small
- 3/4 teaspoon fennel seeds
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 1 can (28 ounces) crushed tomatoes
- 4 cups prepared couscous, for serving
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
- Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
- Transfer pork to a cutting board. With two forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous. (polenta or noodles)
Take a few minutes to brown the pork and saute the other ingredients before adding them to the slow cooker — it gives the dish deep flavor.
I try different recipes for pulled pork all of the time. This one is really EASY and great. I love that it is made in a slow cooker! I used Sriracha hot sauce instead of sambal oelek. This recipe is from Food and Wine.
- 2 small onion, finely chopped in a food processor
- 1 cup ketchup
- 1/4 cup dark brown sugar
- 3 tablespoons cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Dijon mustard
- 2 teaspoons sambal oelek or other Asian chile sauce such as Sriracha
- 4 1/4 pounds boneless pork shoulder, trimmed and cut into 4 pieces (or up to 5 pounds of Boneless Pork Shoulder Country Style Ribs)
- coarse salt and freshly ground pepper
- Season the pork with salt and pepper and place in a slow cooker.
- In a medium bowl, mix the onion with the ketchup, brown sugar, cider vinegar, molasses, mustard and hot sauce. Cover the pork with the ketchup mixture.
- Cook on high until the pork is very tender, about 6 hours. Transfer the pork to a work surface and, using 2 forks, shred the meat.
- Pour the sauce into a large saucepan and bring to a boil. Cook over high heat until thickened, about 15 minutes. Stir the shredded pork into the sauce, season with salt and pepper and serve.
Make Ahead: The pulled pork can be refrigerated for up to 4 days. It may be best to store the meat and sauce separately and combine prior to serving.
Posted in Pork, Recipes, Slow Cooker
Tags: crock pot, dijon mustard, dinner, ketchup, molasses, pork shoulder, pulled pork, sambal oelek, sriracha
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