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Carolina Style Pulled Pork Sandwich


  • Pulled Pork
  • 2onions, quartered
  • 2tablespoons light brown sugar
  • 1tablespoon paprika
  • 2teaspoons salt
  • 1⁄2teaspoon black pepper
  • 4 -6lbs boneless pork butt
  • 3⁄4cup apple cider vinegar
  • 4teaspoons Worcestershire sauce
  • 1 1⁄2teaspoons crushed red pepper flakes
  • 1 1⁄2teaspoons sugar
  • 1⁄2teaspoon dry mustard (ie -- Colman's)
  • 1⁄2teaspoon garlic salt
  • 1⁄4teaspoon cayenne (Spice it up a bit with 1/2 tspn)
  • Barbecue Sauce
  • 1cup american style prepared yellow mustard (i.e. French's. Not Dijon, Gulden's, or any other type of spicy mustard.)
  • 1⁄2cup sugar
  • 1⁄4cup light brown sugar
  • 3⁄4cup apple cider vinegar
  • 1⁄4cup water
  • 2tablespoons chili powder
  • 1teaspoon black pepper
  • 1teaspoon white pepper
  • 1⁄4teaspoon cayenne
  • 1⁄2teaspoon soy sauce
  • 2tablespoons butter
  • 1tablespoon liquid smoke
  • Extras
  • 20buns
  • 1lb 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.


  • branjawn

    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.


  • Silverbeach 100

    4 1/2 more like it. I did the sauce 30 simmer off, 10 cover on after the last 3 ingredients. Next time I may try the mustard/ketchup combo. My wife is a "meat/taters" type eater and not really into spice but she really liked the sauce. Could be a tad vinegary so I may cut it some next time and add a lil more water. Overall very happy with it. Tired of tomato based Q all the time? Try this.

  • Cook4_6

    While traveling to my sister’s in Charlotte NC, I ate Carolina pulled pork and have been trying to capture that exact flavor in a recipe. The one I am looking for has a bit more vinegar flavor in the finished unsauced meat. This one was good; we had no problem gobbling down the sandwiches, but my search doesn’t stop with this one! Definitely delicious though!

  • misspris923

    I’d really love to give this 10 stars, but it doesn’t go that high. The meat is just incredible. Fall apart tender. Had a hard time getting it out of the crockpot. 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. I’m taking it to a BBQ today and hope it goes over as well there at it did at home, making it. The house semlls wonderful. Will definitely be making this for future BBQs and other get togethers. Thanks graftonr.

  • bravo13g
  • cooptender

    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.

  • PKG

    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.

  • berniceg11perlas

    When I read the reviews I thought to myself that I must make this as everyone raves about it. This was my first attempt at pulled pork and I followed the recipe exactly as stated, it was Ok but not spectacular and nothing like I was expecting. As I said it was ok but I would not make it again.

  • MKTaylor

    Wowza! This is great! Even my grill loving husband had to admit that it was amazing. The pork was perfectly seasoned and shredded nicely. The sauce is so, so delicious. I did half dijon, half regular mustard in it and kept everything else the same. My only complaint is that there wasn’t enough! Next time, I’ll double the sauce recipe. I also plan on making it to go with ribs! Yummy! Thank you so much for a great recipe!

  • Jrsygirl17

    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!