South Carolina Pulled Pork Recipe

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My good friend made this recipe for dinner when we were at her house, and let me tell you: it was memorable! The mustard-based recipe is actually very simple to make, it just takes awhile to bake to the ultimate tenderness. It’s worth the wait, I promise! Enjoy. =)


Prep Time 30min | Cook Time 6-8 hours


  • 3-5 lbs pork shoulder roast (aka “butt roast”)
  • 3 tbsp. dry mustard (I used ‘ground mustard,’ which I found in the spice aisle)
  • 2 tbsp. salt
  • 1½ tbsp. light brown sugar
  • 2 tsp. ground black pepper
  • 2 tsp. paprika
  • ¼ tsp. cayenne pepper
  • Combine all ingredients in bowl and coat meat with the rub. Refrigerate up to 24 hours. (Although, I just popped it in the oven right away.)


  • ½ cup dijon mustard
  • ½ cup packed light brown sugar
  • ¼ cup apple cider vinegar (white is fine too)
  • 2 tbsp. Worchestershire sauce
  • 1 tbsp. hot sauce (I used the Asian hot sauce Siracha)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • Spicier version: ¼ tsp. cayenne pepper, ½ tsp. additional black pepper
  • Combine all ingredients in bowl, refrigerate until needed.


  1. Preheat oven to 225° and bake the seasoned meat for 2 hours per pound, mine was 3 lbs so I baked it for 6 hours. ((If you want to speed up cooking time, bake at 275°  for 1½ hours per pound.))
  2. 30 minutes prior to completion, coat meat with ½ cup of the sauce.
  3. When meat is finished, let cool for 15 minutes. This is a good time to bake the buns/rolls if they’re not already made!
  4. Pull meat apart with your hands or forks.
  5. Microwave sauce for 45 seconds or until warm, and coat meat with the remaining sauce.
  6. You’re done! I love them served on Rhodes Texas Rolls, which I found in my grocery store’s freezer section. Enjoy!

If you make it, I’d love to hear how it turned out!

Jesse - November 20, 2012 - 6:30 pm

I just have a few questions =) What is “dry mustard” is it a spice? Lol =) And do you know if this would work in the crock pot? It seems like it would but I’m not sure!


Nicole - November 21, 2012 - 9:54 am

Hi Jesse! I used “ground mustard,” which I found in the spice aisle at my local grocery store. 3T was the entire small container. I would imagine that this recipe would work just fine in a crock pot. Just cook on low for 2hrs/lb. Enjoy!

A Great Week, In Sum | Life So Lovely. - April 7, 2013 - 11:26 pm

[…] McKenzie had fun playing with all the balloons. And there was pulled pork…the same to-die-for pulled pork recipe that I’ve posted. Yummm. Then McKenzie and I went to run some errands: a quick trip to the […]

Deb - May 2, 2013 - 10:56 am

Is the measurement for the vinegar 1/4 cup?

Nicole | Life So Lovely. - May 2, 2013 - 11:02 am

Yes, 1/4 cup!

Jesse - December 15, 2013 - 3:00 pm

Making it again! Love this =)