Pulled pork with Carolina gold barbecue sauce

9 hours


Pork shoulder

  • 2kg pork shoulder
  • 1 tbsp of olive oil
  • cider vinegar, or apple juice in a spray bottle

Dry rub

  • 2 tbsp of flaky sea salt
  • 1 tbsp of black peppercorns
  • 1 tsp mustard powder
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1/2 tsp sweet paprika

Carolina gold barbecue sauce

  • 300g of French's classic mustard
  • 100ml of cider vinegar
  • 2 tsp black treacle
  • 2 tbsp of ketchup
  • 2 tbsp of honey
  • 2 tsp onion granules
  • 2 tsp garlic granules
  • 2 tsp celery salt
  • 2 tsp paprika
  • 2 tbsp of soft brown sugar
  • 2 tsp Worcestershire sauce
  • hot pepper sauce, such as tabasco, to taste


To make the rub, grind the peppercorns using a pestle and mortar. Add the salt and grind, then fold through the other rub ingredients
Massage the oil into the pork shoulder to help the rub stick, then apply the rub generously all over the shoulder. Leave for at least 30 minutes (but ideally overnight) for the rub to sink in and start gently curing the meat
Set up the barbecue ready to cook over an indirect heat – you want to reach a temperature of around 130°C. Add a handful of soaked wood chips then place the pork on the barbecue, fat-side up; this way the fat will slowly baste the meat as it renders for maximum flavour and moisture. Cook at a steady temperature for 4 hours, spraying liberally with cider vinegar every hour
After 4 hours, remove the pork and double wrap in foil. Return to the barbecue for a further 4 hours
Leave the meat to rest for 30 minutes. In the meantime, make your Carolina gold sauce. Place all ingredients in a bowl, whisk together and taste, adjusting the seasoning to your preference
Pull the pork into strands using your hands or two forks and fold through enough sauce to flavour the meat. Serve warm with extra sauce on the side