Sweet & Tangy Carolina Pulled Pork
By: Chef Janice Tsuji
August 11, 2025
Made With:
This is Carolina-Style Pulled Pork worth bragging about. Brushed in a tangy-sweet mixture including French’s® Yellow Mustard and McCormick® Grill Mates® Sweet and Tangy Seasoning it’s cooked low and slow until tender enough to fall off the bone.
This is Carolina-Style Pulled Pork worth bragging about. Brushed in a tangy-sweet mixture including French’s® Yellow Mustard and McCormick® Grill Mates® Sweet and Tangy Seasoning it’s cooked low and slow until tender enough to fall off the bone.
Key products
Instructions
- Mix vinegar, Mustard, brown sugar and 1 tablespoon of the Seasoning in small bowl. Reserve 1/2 cup of the mustard mixture for brushing pork. Set aside remaining sauce mixture until ready to serve.
- Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork in large baking pan. Brush pork with reserved 1/2 cup mustard mixture. Sprinkle evenly with remaining 8 tablespoons of the Seasoning. Cover with plastic wrap. Let stand at room temperature 1 hour.
- Prepare grill for indirect medium-low heat (250°F to 325°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium-low. Carefully place foil pan under grates on unlit side of grill to catch drippings. Place pork, fat-side up, on unlit side of grill. Close lid.
- Grill about 6 hours or until internal temperature of thickest part of pork is 165°F. Carefully remove pork from grill and wrap in foil.
- Return pork to grill, placing it back on unlit side. Grill 1 to 2 hours longer or until internal temperature reaches 195°F to 200°F, meat is tender, and bone twists easily.
- Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred using 2 forks. Serve with remaining mustard sauce.
