How to Make South Carolina Pulled Pork


The Carolinas are well known for making some of the best hot pulled pork sandwiches. Chefs in South Carolina use a mustard-based sauce while those in North Carolina use a ketchup-based sauce. Most pulled pork is smoked or grilled, but another way is to slow cook a pork shoulder in a crock pot.

Make the sauce. Combine the Worcestershire sauce, butter, mustard, brown sugar and ¾ cup of cider vinegar in a small pan. Stir together and add salt and pepper to taste. Let simmer for 30 minutes and then let cool. Pour into a jar with a lid or a bottle with a lid and set in the fridge until needed.

Prepare the shoulder. Pour the cooking oil in a heavy skillet and heat at medium high. Set the shoulder in the pan and cook until brown. Let the meat brown on all sides, being careful not to burn it.

Cook in crock pot. Set the shoulder in the crock pot and pour ½ cup of cider vinegar over it. Turn the meat so it gets coated on all sides with the vinegar. Put the lid on the crock pot and cook on low. It will take between 8 and 10 hours to cook all the way through.

Pull the pork. Take the shoulder out of the crock pot and let cool. Drain any meat juices in the crock pot into another pan. When you can touch the pork without burning your fingers, start pulling it apart. The meat should be tender enough to pull apart easily. You can use a fork to pull the pork instead of your fingers.

Add the sauce. When all of the shoulder has been pulled apart into pieces or chunks to your liking, put it back into the crock pot. Pour the sauce over the pulled pork and stir together until the meat is completely coated with the sauce. Heat on low for another hour or until the pulled pork is hot. Put the pork on buns or bread and enjoy.