Carolina BBQ Pulled Pork Sandwich
Prep Time:
10 minutes
Cook Time:
8 hours
Servings:
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 pound whole bone-in pork butt (shoulder roast)
Directions
  1. Mix vinegar, mustard, brown sugar and 1 tablespoon of the seasoning in small bowl.
  2. Remove 1/2 cup of the mustard mixture to separate bowl.
  3. Reserve remaining sauce mixture for serving.
  4. 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.
  5. Place pork in large baking pan.
  6. Brush pork with 1/2 cup of the mustard mixture.
  7. Sprinkle evenly with remaining seasoning.
  8. Cover with plastic wrap.
  9. Let stand at room temperature 1 hour.
  10. Prepare grill for indirect medium-low heat (250°F to 325°F).
  11. Preheat grill by turning all burners to high with lid closed.
  12. Turn off burner(s) on one side of the grill.
  13. Turn burner on the other side to medium-low.
  14. Carefully place foil pan under grates on unlit side of grill to catch drippings.
  15. Place pork, fat-side up, on unlit side of grill.
  16. Close lid.
  17. Grill about 6 hours or until internal temperature of thickest part of pork is 165°F.
  18. Carefully remove pork from grill and wrap in foil.
  19. Return pork to grill, placing it back on unlit side.
  20. Grill 1 to 2 hours longer or until internal temperature reaches 195°F to 200°F and meat is tender and bone twists easily.
  21. Remove pork from grill.
  22. Let stand 15 to 20 minutes.
  23. Slice or shred using 2 forks.
  24. Serve with remaining mustard sauce.
  25. Oven Cooking Method:
  26. Follow steps 1 and 2 above.
  27. Remove plastic wrap and place pork on large baking sheet.
  28. Bake 1 hour in preheated 300ºF oven.
  29. Remove pork from oven.
  30. Cover with foil.
  31. Cook 4 hours longer or until pork is tender.
  32. Remove pork from pan and shred using 2 forks.
  33. Serve with remaining mustard sauce.