Recipe: Community Canteen’s Carolina-Style Pulled Pork with Mustard Mop
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.