South Carolina Pulled Pork

Name: South Carolina Pulled Pork
Yield: Serves 8
Cuisine: American, Southern
Ingredients: 3 tablespoons, dry mustard; 1 1/2 tablespoons, light brown sugar; 2 tablespoons, salt; 2 teaspoons, pepper; 2 teaspoons, paprika; 1/4 teaspoon, cayenne pepper; 1 , boneless pork shoulder roast (4 to 5 pounds) (see note); 4 cups, wood chips, soaked for 15 minutes; 1/2 cup, yellow mustard; 1/2 cup, packed light brown sugar; 1/4 cup, white vinegar; 2 tablespoons, Worcestershire sauce; 1 tablespoon, hot sauce; 1 teaspoon, salt; 1 teaspoon, pepper

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Appears in Cook's Country June/July 2008, Cook's Country TV

Slathering a tangy mustard-based sauce on barbecued pork is a good start, but this regional specialty demands more than just a last-minute dose of bold flavors.

SERVES8

TIME5¼ hours to 6¼ hours, plus 30 minutes resting

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WHY THIS RECIPE WORKS

This regional recipe, nicknamed Carolina gold, demands more than just a last-minute dose of bold flavors. A combination of grilling and oven-roasting reduces the cooking time from all day (as is common in traditional South Carolina pulled p...

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