I like to call this South Carolina Style Pulled Pork Sandwich “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 coleslaw, and you have one tasty meal.
The meat is just incredible. Fall apart tender. I had a hard time getting it out of the crock pot. It just kept falling apart!
I wasn’t too sure about the sauce when I made it what with all that mustard; but, oh my heavens, is it good. The house smells wonderful.
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When it comes to BBQ it just doesn't get any better than South Carolina Style!
Course: Main Course
Cuisine: American
Keyword: South Carolina Style Pulled Pork Sandwich
Servings: 12
Calories: 395 kcal
- 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 pepper 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 pepper
- 1/2 teaspoon soy sauce
- 2 tablespoons butter
- 1 tablespoon liquid smoke
The Meat --.
Place the quartered onions in a crock pot.
Combine the 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 the 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 the 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 a layer of your favorite Cole slaw on top of the meat. Layer some more barbecue sauce over Cole slaw.
Spread the top of bun with more sauce.
Grab a fist full of napkins, and enjoy this South Carolina Style Pulled Pork Sandwich.
Up Next:
Perfect Pork Tenderloin – Really Moist & Tender
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by graftonr
Photo by NcMysteryShopper
