Carolina Gold Pulled Pork

Slow-grilled pork shoulder rubbed with Mae's Hickory Smoked BBQ Rub and finished with Carolina Gold Mustard BBQ Sauce. This low-and-slow BBQ recipe serves a crowd and is worth every minute.

Prep: 30 minutes · Cook: 4–5 hours · Serves: 10–12

Seasoning time: 8–24 hours in the fridge

Ingredients

• 3 tbsp Mae’s Seasonings Hickory Smoked BBQ Rub
• 2 tbsp brown sugar
• 2 tsp salt
• 2 tbsp prepared yellow mustard
• 1 pork shoulder (4 - 5 pound)
• Mae’s Seasonings Carolina Gold Mustard BBQ Sauce

Instructions

1. In a small bowl, mix together Hickory Smoked Rub, brown sugar and salt. Pat down pork with paper towels and score the fat cap. Rub pork with Mustard and then pat down with your spice mixture. Wrap in plastic wrap and let sit in fridge for at least 8 hours or up to 24 hours. Let sit out for 1 hour before cooking.
2. Prepare your grill for indirect heat at 300F. Oil your grill grates and Place pork on the grill and cook for 60 - 90 minutes. Then transfer to a disposable foil pan and cook until temperature reaches 175 F. After 2 hours on the grill, spray with apple cider vinegar once an hour. Once it reaches 175 F. wrap in foil and sprinkle on some more Hickory Smoked BBQ and place back in your foil pans. Cook until the temperature reaches 200 F.
3. Remove from grill and let sit for 30 minutes before shredding. Then pour in some pan juices and drizzle with Carolina Gold Mustard BBQ Sauce.

Shop this recipe

Bring smoky flavour and tangy mustard BBQ sauce to your next pulled pork feast with Mae’s Hickory Smoked BBQ Rub and Carolina Gold Mustard BBQ Sauce.

Shop Hickory Smoked BBQ Rub

Shop Carolina Gold Mustard BBQ Sauce
Sauces are only available in the Fraser Valley, for local pickup.