Pulled BBQ Pork with Sauce and Carolina Barbecue Pork

Pulled Pork and BBQ Sauce


1 cup yellow mustard
1 cup white sugar
1 cup water
1/4 cup ketchup
1/4 cup dark brown sugar
1/4 cup cider vinegar
1 tablespoon liquid smoke
2 tablespoons paprika
1 teaspoon white pepper
1 teaspoon black pepper
1/8 teaspoon ground cloves
2 tablespoons butter
1 tablespoon soy sauce


Combine all ingredients except butter and soy in saucepan.

Simmer 30 minutes stirring often.

Add butter and soy.

Stir until butter is incorporated.

May be tossed into freshly pulled pork, or used on pulled pork sandwiches.

To build the perfect pulled pork sandwich, put a slice of onion on a slice of white bread, add a layer of pulled pork, drench with sauce,repeat, cover with a slice of white bread.

Carolina Pork BBQ



6 -8 lbs pork shoulder or 6 -8 lbs boston butt
3 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder


1 tablespoon olive oil
1 large onions, chopped
3 garlic cloves, minced
2 teaspoons red pepper flakes ( more or less to taste)
3/4 cup apple cider vinegar
1 quart beer


Preheat oven to 350°F.

Combine salt, pepper and garlic powder and season pork roast on all sides.

Bake roast in covered pan 4-6 hours, checking often during the last 2 hours.

Roast should be falling apart when finished.

While roast is baking start the sauce by sweating the onions and garlic in the olive oil.

Add red pepper flakes and allow to cook for 3-5 minutes.

Add all of the vinegar and 1 1/4 cups of the beer.

Simmer over low heat, use remaining beer to maintain approximately 2 cups of liquid in the sauce.

Sauce should cook at least 3 hours.

You may not have to use all of the beer.

When roast is falling apart, remove from the oven, pull meat into shreds, and pour the sauce over the shredded meat.

Return to the oven for 30 minutes to an hour.

Serve on hamburger buns with coleslaw and Tabasco sauce.

Note: If you don’t like your sauce too hot, try mixing down the tabasco sauce with a little catsup as this will both thicken and reduce the amount of heat while adding a little piquancy which many of us like.

Before serving the Carolina roast, don’t forget to allow the meat to rest in foil for around 15 minutes as this will allow the meat to tenderize a little further and make slicing that much easier.



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