South Carolina Pulled Pork Shoulder
- Servings: 10
- Course: Main Dish
Reynolds Kitchens tip
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- Reynolds Wrap® Heavy Duty Aluminum Foil
- Rub & Pork:
- 2 teaspoons dry mustard (preferably Colmans)
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon cayenne pepper
- 1 4 to 6 pound Boston butt bone-in pork shoulder roast
- Mop Sauce:
- 2 cups distilled white vinegar
- 1/2 cup prepared mustard (yellow or Dijon-style)
- 1/2 cup water
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- For serving:
- 10 to 12 hamburger buns
- 3 tablespoons butter (optional), melted
- Mustard (optional)
- Thinly sliced sweet or dill pickles
- You will also need:
- 4 to6 cups hardwood chips (preferably hickory), soaked 1 hour in water to cover. Drained
- Disposable large foil drip pan
COMBINE dry rub ingredients in a small bowl; stir together. Sprinkle rub all over pork roast, patting it onto meat with your fingertips. Cover with foil and let pork cure at room temperature while you make the mop sauce.
MIX vinegar, mustard, water, salt and pepper in a large non-reactive bowl, add 1/2 cup water; whisk until salt dissolves.
SET UP grill for indirect grilling and PREHEAT grill to high. If using a gas grill, place all the wood chips or chunks in a smoker box or smoker pouch and run the grill on high until you see smoke, then reduce heat to medium-low. If using a charcoal grill, place a drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.
TO COOK, place pork roast, skin side up, if it has skin, in center of the grill grate over the drip pan and away from heat. Cover grill. Cook pork roast until darkly browned on the outside, about 3 hours. Cover loosely with Reynolds Wrap Foil; continue cooking for 1 to 2 hours longer, or until meat is very tender, 4 to 5 hours total. To test for doneness, use an instant-read meat thermometer: The internal temperature of the pork should be 195 degrees F. (Anything less and it will be impossible to pull the pork.) Every hour for the first 3 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. If using a charcoal grill, every hour youll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.
TRANSFER pork roast to a cutting board, cover it loosely with Reynolds Wrap Foil; let it rest 20 minutes. You can pull the meat into shreds with your fingers or two forks. You can also chop the pork with a knife or cleaver, or slice it across the grain (the practice of many South Carolina Pit Masters). Place shredded or sliced pork in an aluminum foil pan. If you are not quite ready to serve, cover pan tightly with Reynolds Wrap Foil; place it on a warmnot hotgrill or in a low (300 degrees F.) oven until heated through, about 30 minutes, stirring occasionally with tongs.
BEFORE SERVING, if desired, brush hamburger buns with melted butter and lightlytoast them on the grill. Spread with mustard, if desired. Load each bun with pork. Top with pickle slices and serve immediately.
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