Community Canteen’s Carolina Style Pulled Pork with Mustard Mop will need two hands to devour! This game day recipe consists of tasty boneless pork shoulder with a mustard topping made with Worcestershire, brown sugar, cayenne pepper and Tabasco. Dig into this spicy favorite that makes approximately 18-20 portions.
Community Canteen’s Carolina Style Pulled Pork with Mustard Mop
- 1 pc boneless pork shoulder (about 6 lb. piece)
- 2 cups stone ground mustard
- 1 cup kosher salt
- ¼ cup ground pepper
- 2 white or yellow onions
- Trim the fat cap from the pork shoulder down to about 1/4 thickness.
- Mix the mustard, salt, and pepper together.
- Preheat oven to 300 degrees.
- Smear the mustard rub on top of the pork shoulder; it should form a thin coating over the entire shoulder.
- Julienne the onion and place at the base of a roaster pan.
- Gently place the rubbed pork shoulder atop the onions.
- Roast pork uncovered at 300 degrees until the internal temperature reads 165 degrees. The mustard rub on top should form a hard shell.
- Remove the mustard shell from the pork and allow to cool until temperature is low enough to handle the meat.
- Gently shred the meat from the pork shoulder using two forks to get a loose (pulled) shredded meat.
- Heat with warm mustard mop and serve.
- 1-quart cider vinegar
- 2 cups yellow mustard
- 2 tablespoons ground black pepper
- ¼ Worcestershire
- 1-pint brown sugar
- 2 teaspoons cayenne pepper
- 2 tablespoons kosher salt
- 2 tablespoons Tabasco
- In a large sauce pot bring all ingredients to a simmer for 15 minutes and reserve.