Community Pick
Carolina Style Pulled Pork Sandwich
"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)"
photo by Diana Yen
- Ready In:
- 9hrs
- Ingredients:
- 27
- Serves:
-
18-22
ingredients
-
Pulled Pork
- 2 onions, quartered
- 2 tablespoons light brown sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 4 -6 lbs boneless pork butt
- 3⁄4 cup apple cider vinegar
- 4 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons crushed red pepper flakes
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon dry mustard (ie ( Colman's)
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon cayenne (Spice it up a bit with 1/2 tspn)
-
Barbecue Sauce
- 1 cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
- 1⁄2 cup sugar
- 1⁄4 cup light brown sugar
- 3⁄4 cup apple cider vinegar
- 1⁄4 cup water
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon soy sauce
- 2 tablespoons butter
- 1 tablespoon liquid smoke
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Extras
- 20 buns
- 1 lb Coleslaw
directions
- 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 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.
Questions & Replies
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What temp should I set my roaster at it won't fit in the crockpot
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I have done this recipe in a crock pot. It's very good but want to try it in a 6 quart Instant Pot to speed up the process. I have cooked shredded pork in the Instant Pot before, but never tried the barbecue recipe. Do you have any suggestions regarding browning, time and temperature? -
I don't have time for the 12 hr slow cooking, would 5 hr on high work? -
Has anyone ever tried a bother type of sauce.?
Reviews
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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. -
Let me start by saying that I've made this two weeks in a row. It's that good! Plus, I have a very picked husband who rarely loves a recipe enough to eat it more than twice in 6 months. This pulled pork is THAT GOOD. I've made the recipe exactly, expect I made it in the instant pot both times. I put all the ingredients (besides the BBQ sauce ingredients) in the instant pot and cooked on high for 1 hour. Easy and delicious. Oh and the BBQ sauce is absolutely necessary! I've never tasted anything like it. Soo savory. It looks nothing like the picture however... -
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. -
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. <br/><br/>#EasternNCbbqRULES
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I've made this SEVERAL times & thought I'd reviewed it but don't see my review so apologies if this is a duplicate. Every time I make this, it gets rave reviews! I made three roasts so instead of the crock pot, I used a roasted and cooked the meat on 225 all night. Worst part was smelling it cooking all night...LOL! I followed the recipe for the rub & cooking the meat almost exactly...I forgot the cayenne. It was just an oversight. For the sauce, I ran out of mustard, so I supplemented w/ketchup (about 1/4 of the mustard) so it added a bit of tomato to it. Someone said, "You could bottle that sauce & sell it!" I cooked the sauce w/the lid off as another person said. This recipe is soooo good & so easy to make. It's a GREAT crowd pleaser. THANKS for posting it!
see 91 more reviews
Tweaks
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Anyone ever tried a different bb sauce?
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Mutliply salt by 8 for a nice salty bun -
Delicious! I didn't use Worchestershire as I was out and used coconut sugar in place of the sugar in the rub and honey in place of the sugar in the sauce. I added lots of liquid smoke to the pork while cooking and did not add the remaining vinegar mixture during the last 30 minutes. I just shredded the pork and dressed it to taste with the mixture. -
I made this the past weekend, and it was great. I had a few minor modifications. I used a store bought rub that I had (Bone Suckin' Sauce/Rub - from NC), and I let the roast sit in the rub for 4-5 hours before I started the rest. For the pork, I used 3T light brown sugar instead of the regular sugar, and I used garlic powder instead of the garlic salt, and red wine vinegar (because that's what I had) instead of cider vinegar, and I added 1 tsp of liquid smoke (mesquite flavor), and left out the jalapeno pepper. I wasn't going to make the bbq sauce, but I had the time and the ingredients, so I did. I used less mustard then it called for based on the review here - maybe only 3/4 c? The only subsitution I made was with the red wine vinegar for the cider vinegar (again). I cooked the pork on low for over 12 hours, at which time it didn't look like it was going to pull, so I turned it up to high for another 2-3 hours. Otherwise, I followed the recipe exactly, and it was fabulous. I will make it again, and I think I'll stick with the red wine vinegar since we liked it so much. -
We took this to church potluck, it was a very good sandwich! We substituted the BBQ sauce with KC Masterpiece original. Apparently people did not realize it was a sandwich and most did not use the buns, however ALL of the meat was gone and there was plenty of other food at this potluck. My wife thought that the pork broke down too much so you lost that shedded look, but she loved the taste and is very sensative to spicy foods. We put the jalapeno in the crock pot with the onions. We will definately make again!
RECIPE SUBMITTED BY
graftonr
Colorado Springs, Colorado
