4.5
2 ratings

Carolina BBQ Pulled Pork Sandwich

Worth bragging about
Carolina BBQ Pulled Pork Sandwich
Photo courtesy of McCormick® Grill Mates®

This Carolina Pulled Pork is brushed in a tangy-sweet mixture including French’s Yellow Mustard and McCormick Grill Mates Carolina Gold Seasoning. It's cooked low and slow until it's tender enough to fall off the bone.

Recipe courtesy of McCormick Grill Mates

Ready in
8 h and 10 m
10 m
(prepare time)
8 h
(cook time)
16
Servings
484
Calories Per Serving

Notes

To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.

Ingredients

  • 1/2 Cup cider vinegar
  • 1/2 Cup French's Classic Yellow Mustard
  • 1/4 Cup packed brown sugar
  • 1 bottle McCormick Grill Mates Carolina Gold Seasoning, divided
  • 8 Pounds whole bone-in pork butt (shoulder roast)

Directions

Mix vinegar, mustard, brown sugar and 1 tablespoon of the seasoning in small bowl.

Remove 1/2 cup of the mustard mixture to separate bowl.

Reserve remaining sauce mixture for serving.

Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top.

Place pork in large baking pan.

Brush pork with 1/2 cup of the mustard mixture.

Sprinkle evenly with remaining seasoning.

Cover with plastic wrap.

Let stand at room temperature 1 hour.

Prepare grill for indirect medium-low heat (250°F to 325°F).

Preheat grill by turning all burners to high with lid closed.

Turn off burner(s) on one side of the grill.

Turn burner on the other side to medium-low.

Carefully place foil pan under grates on unlit side of grill to catch drippings.

Place pork, fat-side up, on unlit side of grill.

Close lid.

Grill about 6 hours or until internal temperature of thickest part of pork is 165°F.

Carefully remove pork from grill and wrap in foil.

Return pork to grill, placing it back on unlit side.

Grill 1 to 2 hours longer or until internal temperature reaches 195°F to 200°F and meat is tender and bone twists easily.

Remove pork from grill.

Let stand 15 to 20 minutes.

Slice or shred using 2 forks.

Serve with remaining mustard sauce.

Oven Cooking Method:

Follow steps 1 and 2 above.

Remove plastic wrap and place pork on large baking sheet.

Bake 1 hour in preheated 300ºF oven.

Remove pork from oven.

Cover with foil.

Cook 4 hours longer or until pork is tender.

Remove pork from pan and shred using 2 forks.

Serve with remaining mustard sauce.

Nutritional Facts
Servings16
Calories Per Serving484
Total Fat29g45%
Sugar4gN/A
Saturated10g52%
Cholesterol141mg47%
Protein41g82%
Carbs13g4%
Vitamin A23µg3%
Vitamin B122µg86%
Vitamin B61mg99%
Vitamin C2mg2%
Vitamin D2µg11%
Vitamin E0.7mg4.7%
Vitamin K112µg94%
Calcium183mg18%
Fiber2g8%
Folate (food)20µgN/A
Folate equivalent (total)20µg5%
Iron8mg42%
Magnesium81mg19%
Monounsaturated12gN/A
Niacin (B3)10mg63%
Phosphorus464mg66%
Polyunsaturated4gN/A
Potassium838mg18%
Riboflavin (B2)0.8mg64.1%
Sodium229mg10%
Sugars, added3gN/A
Thiamin (B1)1mg100%
Trans0.3gN/A
Water172gN/A
Zinc7mg68%