This is Carolina Pulled Pork worth bragging about. Brushed in a tangy-sweet mixture including French’s® Yellow Mustard and McCormick® Grill Mates® Carolina Gold Seasoning it’s cooked low and slow until tender enough to fall off the bone.
10m
PREP TIME
8hr
COOK TIME
258
CALORIES
5
INGREDIENTS
Ingredients
Instructions
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Ratings And Reviews
This is Carolina Pulled Pork worth bragging about. Brushed in a tangy-sweet mixture including French’s® Yellow Mustard and McCormick® Grill Mates® Carolina Gold Seasoning it’s cooked low and slow until tender enough to fall off the bone.
10m
PREP TIME
8hr
COOK TIME
258
CALORIES
5
INGREDIENTS
Ingredients 16 Servings
- 1/2 cup cider vinegar
- 1/2 cup French's® Classic Yellow Mustard
- 1/4 cup packed brown sugar
- 1 bottle McCormick® Grill Mates® Carolina Gold Seasoning, divided
- 8 pounds whole bone-in pork butt (shoulder roast)
INSTRUCTIONS
- 1 Mix vinegar, Mustard, brown sugar and 1 tablespoon of the Seasoning in small bowl. Remove 1/2 cup of the mustard mixture to separate bowl. Reserve remaining sauce mixture for serving.
-
2
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 1/2 cup of the mustard mixture. Sprinkle evenly with remaining Seasoning. Cover with plastic wrap. Let stand at room temperature 1 hour.
Note: To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate. - 3 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.
- 4 Note: To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- 5 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.
- 6 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 and meat is tender and bone twists easily.
- 7 Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred using 2 forks. Serve with remaining mustard sauce.
- 8 Oven Cooking Method: Follow steps 1 and 2 above. Remove plastic wrap and place pork on large baking sheet. Bake 1 hour in preheated 300ºF oven. Remove pork from oven. Cover with foil. Cook 4 hours longer or until pork is tender. Remove pork from pan and shred using 2 forks. Serve with remaining mustard sauce.
NUTRITION INFORMATION
(per Serving)
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Ingredients 16 Servings
- 1/2 cup cider vinegar
- 1/2 cup French's® Classic Yellow Mustard
- 1/4 cup packed brown sugar
- 1 bottle McCormick® Grill Mates® Carolina Gold Seasoning, divided
- 8 pounds whole bone-in pork butt (shoulder roast)
INSTRUCTIONS
- 1 Mix vinegar, Mustard, brown sugar and 1 tablespoon of the Seasoning in small bowl. Remove 1/2 cup of the mustard mixture to separate bowl. Reserve remaining sauce mixture for serving.
-
2
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 1/2 cup of the mustard mixture. Sprinkle evenly with remaining Seasoning. Cover with plastic wrap. Let stand at room temperature 1 hour.
Note: To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate. - 3 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.
- 4 Note: To maintain medium-low heat (250°F to 325°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- 5 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.
- 6 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 and meat is tender and bone twists easily.
- 7 Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred using 2 forks. Serve with remaining mustard sauce.
- 8 Oven Cooking Method: Follow steps 1 and 2 above. Remove plastic wrap and place pork on large baking sheet. Bake 1 hour in preheated 300ºF oven. Remove pork from oven. Cover with foil. Cook 4 hours longer or until pork is tender. Remove pork from pan and shred using 2 forks. Serve with remaining mustard sauce.
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