Prep 30 mins
Cook 12 hrs
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
- 2 onions, quartered
- 29.58 ml light brown sugar
- 14.79 ml paprika
- 9.85 ml salt
- 2.46 ml black pepper
- 1814.36-2721.55 g boneless pork butt
- 177.44 ml apple cider vinegar
- 19.71 ml Worcestershire sauce
- 7.39 ml crushed red pepper flakes
- 7.39 ml sugar
- 2.46 ml dry mustard (ie -- Colman's)
- 2.46 ml garlic salt
- 1.23 ml cayenne (Spice it up a bit with 1/2 tspn)
- 236.59 ml american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
- 118.29 ml sugar
- 59.14 ml light brown sugar
- 177.44 ml apple cider vinegar
- 59.14 ml water
- 29.58 ml chili powder
- 4.92 ml black pepper
- 4.92 ml white pepper
- 1.23 ml cayenne
- 2.46 ml soy sauce
- 29.58 ml butter
- 14.79 ml liquid smoke
- 20 buns
- 453.59 g Coleslaw
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8-12 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
The method to make the pork is excellent--fall apart tender. I ended up using all of the liquid leftover in the crockpot and cleaned a pair of kitchen shears to cut up the onions. About the sauce: I was somewhat hesitant after reading reviews whether or not to make the sauce, but I made it twice because the instructions I think could use a little bit more clarification. This is also probably significant: I used Dijon mustard for both attempts. When I was mixing the ingredients I must admit it BURNED my nostrils! The first time I made the sauce I let it simmer *uncovered* for 30 minutes on low, stirring often, then covered it for the last 10 when you add the soy sauce, liquid smoke and butter. Everybody in the house LOVED the first sauce--it was thick, slightly sweet and spicy sauce with a nice kick. The second time I made it, I kept the sauce covered! Personally, the second sauce was not palatable for us. That being said, I love this recipe and would make the pulled pork again. I liked the sauce on these conditions: using Dijon mustard and simmering uncovered while watching/stirring carefully (and making a double portion of the sauce!). I would love to try this with just regular BBQ sauce as well. I will be making this again.
As many people on here said, this is SOUTH CAROLINA style. Don't confuse with Western or Eastern North Carolina styles. Just wanted to clarify for those not from the area.
I have made this three times now in as many months, once for a party and twice for a pot luck at work. The guys loved it so much they asked for the recipe and made it for their families. I wouldn't change a thing except to highlight how important it is for the meat to rest before shredding it. I'll be keeping this one on my list to make often.