Best 3 South Carolina Smoked Pork Shoulder With Mustard Sauce Recipes

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Embark on a culinary journey to the heart of South Carolina with our tantalizing smoked pork shoulder, meticulously prepared with a symphony of flavors. This dish, steeped in tradition, showcases the state's barbecue legacy. Our recipe presents two enticing variations: a classic mustard sauce that imparts a tangy, piquant kick and a sweet and tangy sauce that tantalizes the taste buds with its harmonious blend of sweetness and acidity. Both sauces elevate the succulent, smoky pork shoulder to new heights, creating a delightful experience for your palate. This comprehensive guide also includes a recipe for homemade coleslaw, a refreshing accompaniment that adds a crisp, tangy counterpoint to the richness of the pork. Rounding out the meal is a recipe for sweet potato casserole, a Southern classic that delivers a sweet, creamy, and comforting finish. Prepare to indulge in a true feast for the senses with our South Carolina Smoked Pork Shoulder and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH CAROLINA MUSTARD BBQ SAUCE RECIPE



South Carolina Mustard BBQ Sauce Recipe image

This amazing South Carolina style Mustard BBQ sauce recipe is nothing short of the perfect accompaniment to any barbecued meal.

Provided by Chef Billy Parisi

Categories     sauce     sauces

Number Of Ingredients 12

2 cups of yellow mustard
¼ cup whole grain mustard (optional)
½ cup of apple cider vinegar
1/2 cup of honey
1/2 cup of brown sugar
¼ cup of ketchup
1 tablespoon of chili powder
1 tablespoon of Worcestershire sauce
2 teaspoons garlic granules
2 teaspoons onion granules
1 ½ teaspoons salt
½ tsp black pepper

Steps:

  • Add the ingredients to a medium-size pot and cook over low heat for 15 minutes while occasionally stirring.
  • Cool and serve.

Nutrition Facts : Calories 368 kcal, Carbohydrate 77 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 2685 mg, Fiber 6 g, Sugar 67 g, UnsaturatedFat 6 g, ServingSize 1 serving

SOUTH CAROLINA MUSTARD BBQ SAUCE



South Carolina Mustard BBQ Sauce image

This was a great memory of mine that my dad used to make.....unfortunately he kept all his recipes in his head and took them all to his grave with him. With the help of other ZAAR members and several other websites, this is what I was able to recreate. Awesome on pulled or chopped pork. Especially tasty when served on bakery fresh buns and pork!!

Provided by Love to Eat

Categories     Sauces

Time 35m

Yield 20 toppings, 10-20 serving(s)

Number Of Ingredients 8

3/4 cup yellow mustard
3/4 cup cider vinegar
1 tablespoon light brown sugar
1 1/2 tablespoons unsalted butter
2 teaspoons salt
2 tablespoons Worcestershire sauce
1 1/4 teaspoons fresh ground black pepper
2 teaspoons louisiana hot sauce (to taste)

Steps:

  • Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
  • Let cool before using.
  • Save remainder in a sealed container in the refer. (I used a washed and rinsed out glass soy sauce bottle).

Nutrition Facts : Calories 40.3, Fat 2.5, SaturatedFat 1.1, Cholesterol 4.6, Sodium 736.8, Carbohydrate 3.4, Fiber 0.7, Sugar 1.9, Protein 0.9

CAROLINA SMOKED PORK



Carolina Smoked Pork image

Pitmaster Jones applies his famous whole-hog technique to pork butt. Smoke, time, and Carolina BBQ Sauce are all you'll need for this succulent feast!

Provided by Sam Jones

Categories     main-dish

Time 9h

Yield 20 servings

Number Of Ingredients 10

10 pounds bone-in pork butt, also called pork shoulder
1/4 cup Carolina BBQ Sauce, plus more to taste, from Step 2
Carolina BBQ Sauce
1/4 cup sugar
1 tablespoon freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon crushed red pepper flakes
3 tablespoons hot sauce, preferably Texas Pete brand
1/4 cup Sweet BBQ Pit Sauce, from "Sweet BBQ Pit Sauce" recipe; or substitute another sweet BBQ sauce
1 1/2 cups apple cider vinegar

Steps:

  • Preheat smoker to 250 F. Place pork butt in the center of the cooking grate, fat-side down. Cover and smoke 8 hours, undisturbed. Check smoker temperature hourly; add charcoal and use vents as needed to maintain a temperature of 250 F through the duration of cooking.
  • Make Carolina BBQ Sauce: In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the Sweet BBQ Pit Sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Makes about 2 cups of Carolina BBQ Sauce. (Store in a covered container at room temperature for several months.)
  • Check for doneness by placing a digital thermometer into the center of the pork, avoiding contact with the bone. Temperature should register 170 F. Use heat-proof gloves to remove pork to a large cutting board on a flat work surface. Chop the pork: As you chop, the pork will cool, so plan on doing this as the last step before serving. The meat should be tender and falling apart. Pull the bone out of the meat: it should come away smoothly, with no meat clinging to it. Discard bone. Pick through the meat and set aside any bits that you don't want to include in the final dish, such as the barky exterior or excess fat. (You may opt to include everything: Pitmaster Jones says the final mix is up to you!)
  • Using one cleaver, begin to chop the meat, using your free hand to carefully steady the pork butt. When the meat is in large chunks, use both cleavers at the same time to finish chopping. Use the cleavers to toss the meat on the board as you go; repeat the chopping-tossing process until the meat is bite-size and well mixed. Drizzle a small amount of Carolina BBQ Sauce on top of the meat; continue chopping and stirring to combine. Add more sauce to taste: the goal is to lightly complement the smoky flavor of the pork without overwhelming it. Makes about 7 lbs chopped pork. (Sam Jones's serving suggestion: Cool leftover pork in the fridge, then serve as a sandwich on white bread with mayonnaise.)

Tips:

  • To ensure even cooking, trim excess fat from the pork shoulder and score the skin.
  • Enhance the smoky flavor by using a combination of wood chips such as hickory, oak, and maple.
  • Maintain a steady smoker temperature between 225°F and 250°F throughout the cooking process.
  • Baste the pork shoulder with the mustard sauce every hour to keep it moist and flavorful.
  • Use a meat thermometer to ensure the pork shoulder reaches an internal temperature of 195°F to 205°F before removing it from the smoker.
  • Allow the pork shoulder to rest for at least 30 minutes before shredding or slicing to allow the juices to redistribute.
  • Serve the pulled pork with your favorite sides, such as coleslaw, baked beans, or potato salad.

Conclusion:

This South Carolina Smoked Pork Shoulder with Mustard Sauce is a delectable dish that combines the rich flavors of smoked pork with a tangy and slightly sweet mustard sauce. By following the detailed instructions and tips provided in this recipe, you can create a mouthwatering and satisfying meal that is perfect for any occasion. Whether you are hosting a backyard barbecue or a special family gathering, this smoked pork shoulder will surely impress your guests and leave them craving for more.

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