Carolina Mustard-Glazed Pulled Pork Sandwiches

Ingredients

Equipment Needed

• •Smoker or oven with roasting pan
• •Instant-read or probe thermometer
• •Large cutting board
• •Two large forks for pulling
• •Wire rack and sheet pan
• •Medium saucepan

Instructions

1. 1

   Season the pork

   Combine the kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and brown sugar in a bowl. Mix thoroughly with your fingers, breaking up any clumps. Pat the pork shoulder completely dry with paper towels. This matters. Wet meat won't develop bark properly. Apply the rub generously over the entire surface, working it into every crevice and fold. Don't be timid. That fat cap can handle aggressive seasoning. Place the shoulder on a wire rack set over a sheet pan, cover loosely, and refrigerate for at least 8 hours or overnight. The salt will penetrate the meat while the surface dries, setting you up for better smoke absorption.

   If you're short on time, season the pork at least 2 hours before cooking. But overnight is better. Much better.
2. 2

   Prepare your cooker

   For a smoker: Prepare your smoker for indirect cooking at 250°F. Use hickory, oak, or a combination for authentic Carolina flavor. Pecan works beautifully too. For the oven: Position a rack in the lower third and preheat to 250°F. Either method works. The smoker gives you more pronounced smoke flavor; the oven gives you nearly identical texture and tenderness. Remove the pork from the refrigerator 1 hour before cooking to take the chill off.

   A water pan in your smoker helps regulate temperature and keeps the cooking environment humid. Even a disposable aluminum pan filled with hot water does the job.
3. 3

   Cook low and slow

   Place the pork shoulder fat-side up in your smoker or in a roasting pan in the oven. Insert a probe thermometer into the thickest part of the meat, avoiding the bone. Close the lid or oven door and resist the urge to peek for at least 3 hours. The bark forms during this uninterrupted period. You're looking for a dark, mahogany exterior that feels firm when pressed. The internal temperature will climb steadily, then stall somewhere around 160°F. This is normal. The meat is sweating, and evaporative cooling slows the temperature rise. Push through. Don't increase the heat.

   The stall can last 2 hours or more. Some pitmasters wrap the meat in butcher paper at this point to speed things along. I prefer patience. Unwrapped pork develops better bark.
4. 4

   Know when it's done

   Continue cooking until the internal temperature reaches 195-203°F and, more importantly, the probe slides into the meat like it's going through warm butter. Temperature is a guide, but texture tells the truth. The bone should wiggle freely when you grasp it. The fat cap will have rendered significantly, leaving behind crispy, intensely flavored bits. Total cooking time runs 10-12 hours for an 8-pound shoulder, but every piece of meat is different. Trust your thermometer and your instincts.

5. 5

   Make the mustard sauce

   While the pork cooks, whisk together the yellow mustard, apple cider vinegar, honey, Worcestershire sauce, hot sauce, and black pepper in a medium saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Cook for 5 minutes to let the flavors marry and the sauce thicken slightly. Taste it. The balance should hit tangy first, then sweet, with heat bringing up the rear. Adjust the honey or vinegar to your preference. Let the sauce cool to room temperature. It will thicken further as it sits.

   Carolina mustard sauce keeps refrigerated for up to two weeks. Make it days ahead if you like. The flavors actually improve with time.
6. 6

   Make the coleslaw

   Shred the cabbage as finely as you can manage. A sharp knife and patience work, but a mandoline makes quick work of it. Grate the carrots on the large holes of a box grater. Combine the vegetables in a large bowl. In a separate bowl, whisk together the mayonnaise, cider vinegar, sugar, and celery seed until smooth. Pour the dressing over the vegetables and toss thoroughly to coat every strand. Season with salt and pepper. Refrigerate for at least 30 minutes before serving. The cabbage will soften slightly and absorb the dressing.

7. 7

   Rest the pork

   Transfer the finished pork to a large cutting board or clean sheet pan. Tent loosely with foil and let it rest for at least 30 minutes, up to an hour. Resting isn't optional. The juices redistribute throughout the meat during this time. Skip it and those juices end up on your cutting board instead of in your sandwich. The temperature will drop slowly while the connective tissue continues to relax.

8. 8

   Pull the pork

   Remove the bone. It should slide out clean with almost no resistance. Pull the meat apart using two forks or your hands (wear clean gloves). Work with the grain, separating the muscle fibers into rough shreds of varying sizes. Don't overwork it into uniform strands. The variety of textures is part of the pleasure. Chop or tear any large pieces of bark and distribute them throughout. That bark is concentrated flavor. Discard any large pockets of fat that didn't render, but don't be obsessive about it. A little fat is a good thing.

   Some pitmasters add the rendered drippings back into the pulled pork. I do this. All that liquid gold carries smoke and seasoning.
9. 9

   Dress and serve

   Transfer the pulled pork to a large serving bowl. Add about half the mustard sauce and toss to coat the meat evenly. The pork should glisten but not swim. You can always add more; you can't take it away. Taste and adjust seasoning if needed. Toast the buns lightly if you like a bit of structure. Pile the dressed pork generously onto the bottom bun, mounding it high. Crown with a heap of coleslaw and a few pickle slices. Cap with the top bun and press down gently. Serve immediately with extra sauce on the side for those who want more.

Chef Tips

• •Ask your butcher for a bone-in Boston butt with the fat cap left on. The bone conducts heat evenly and adds gelatin to the meat as it cooks. Boneless roasts work in a pinch but lack the same depth.
• •Yellow mustard is correct here. Don't substitute Dijon or whole-grain. The bright, almost aggressive character of plain yellow mustard is what defines Carolina Gold sauce.
• •Pulled pork improves the next day. Cook it Saturday, refrigerate overnight, then reheat gently Sunday with a splash of apple cider vinegar to restore moisture. The flavors deepen and the texture stays tender.
• •Save any leftover rendered fat from the drip pan. Strain it and refrigerate. Use it to make the most flavorful fried potatoes you've ever eaten, or to start your next pot of collard greens.
• •Pair this with a cold lager or pilsner. The carbonation and crispness cut through the richness. If you want wine, try an off-dry Riesling or a slightly chilled Beaujolais.

Advance Preparation

• •The dry rub can be mixed and stored in an airtight container for up to 3 months.
• •Season the pork up to 24 hours before cooking for deeper flavor penetration.
• •Mustard sauce can be made up to 2 weeks ahead and stored refrigerated. Bring to room temperature before serving.
• •Coleslaw can be made up to 4 hours ahead. Beyond that, it becomes too soft.
• •Pulled pork can be cooked 2-3 days ahead. Refrigerate in its juices and reheat gently in a 300°F oven with a splash of vinegar, covered, until heated through.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)