Carolina Style Pulled Pork Sandwich Recipe - Food.com (2024)

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photo by Diana Yen

1. What temp should I set my roaster at it won't fit in the crockpot

   Ron M.

2. I have done this recipe in a crock pot. It's very good but want to try it in a 6 quart Instant Pot to speed up the process. I have cooked shredded pork in the Instant Pot before, but never tried the barbecue recipe. Do you have any suggestions regarding browning, time and temperature?

   jpsutton1345

3. I don't have time for the 12 hr slow cooking, would 5 hr on high work?

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   dcmettie

4. Has anyone ever tried a bother type of sauce.?

   mydoglac51

Reviews

1. The method to make the pork is excellent--fall apart tender. I ended up using all of the liquid leftover in the crockpot and cleaned a pair of kitchen shears to cut up the onions. About the sauce: I was somewhat hesitant after reading reviews whether or not to make the sauce, but I made it twice because the instructions I think could use a little bit more clarification. This is also probably significant: I used Dijon mustard for both attempts. When I was mixing the ingredients I must admit it BURNED my nostrils! The first time I made the sauce I let it simmer *uncovered* for 30 minutes on low, stirring often, then covered it for the last 10 when you add the soy sauce, liquid smoke and butter. Everybody in the house LOVED the first sauce--it was thick, slightly sweet and spicy sauce with a nice kick. The second time I made it, I kept the sauce covered! Personally, the second sauce was not palatable for us. That being said, I love this recipe and would make the pulled pork again. I liked the sauce on these conditions: using Dijon mustard and simmering uncovered while watching/stirring carefully (and making a double portion of the sauce!). I would love to try this with just regular BBQ sauce as well. I will be making this again.

   PKG178

2. Let me start by saying that I've made this two weeks in a row. It's that good! Plus, I have a very picked husband who rarely loves a recipe enough to eat it more than twice in 6 months. This pulled pork is THAT GOOD. I've made the recipe exactly, expect I made it in the instant pot both times. I put all the ingredients (besides the BBQ sauce ingredients) in the instant pot and cooked on high for 1 hour. Easy and delicious. Oh and the BBQ sauce is absolutely necessary! I've never tasted anything like it. Soo savory. It looks nothing like the picture however...

   Eve F.

3. I have made this three times now in as many months, once for a party and twice for a pot luck at work. The guys loved it so much they asked for the recipe and made it for their families. I wouldn't change a thing except to highlight how important it is for the meat to rest before shredding it. I'll be keeping this one on my list to make often.

   cooptender

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4. As many people on here said, this is SOUTH CAROLINA style. Don't confuse with Western or Eastern North Carolina styles. Just wanted to clarify for those not from the area. <br/><br/>#EasternNCbbqRULES

   branjawn

5. I've made this SEVERAL times & thought I'd reviewed it but don't see my review so apologies if this is a duplicate. Every time I make this, it gets rave reviews! I made three roasts so instead of the crock pot, I used a roasted and cooked the meat on 225 all night. Worst part was smelling it cooking all night...LOL! I followed the recipe for the rub & cooking the meat almost exactly...I forgot the cayenne. It was just an oversight. For the sauce, I ran out of mustard, so I supplemented w/ketchup (about 1/4 of the mustard) so it added a bit of tomato to it. Someone said, "You could bottle that sauce & sell it!" I cooked the sauce w/the lid off as another person said. This recipe is soooo good & so easy to make. It's a GREAT crowd pleaser. THANKS for posting it!

   Jrsygirl17

see 91 more reviews

Tweaks

1. Anyone ever tried a different bb sauce?

   mydoglac51

2. Mutliply salt by 8 for a nice salty bun

   Jack T.

3. Delicious! I didn't use Worchestershire as I was out and used coconut sugar in place of the sugar in the rub and honey in place of the sugar in the sauce. I added lots of liquid smoke to the pork while cooking and did not add the remaining vinegar mixture during the last 30 minutes. I just shredded the pork and dressed it to taste with the mixture.

   Brianna Storer

4. I made this the past weekend, and it was great. I had a few minor modifications. I used a store bought rub that I had (Bone Suckin' Sauce/Rub - from NC), and I let the roast sit in the rub for 4-5 hours before I started the rest. For the pork, I used 3T light brown sugar instead of the regular sugar, and I used garlic powder instead of the garlic salt, and red wine vinegar (because that's what I had) instead of cider vinegar, and I added 1 tsp of liquid smoke (mesquite flavor), and left out the jalapeno pepper. I wasn't going to make the bbq sauce, but I had the time and the ingredients, so I did. I used less mustard then it called for based on the review here - maybe only 3/4 c? The only subsitution I made was with the red wine vinegar for the cider vinegar (again). I cooked the pork on low for over 12 hours, at which time it didn't look like it was going to pull, so I turned it up to high for another 2-3 hours. Otherwise, I followed the recipe exactly, and it was fabulous. I will make it again, and I think I'll stick with the red wine vinegar since we liked it so much.

   WorkingMom2three

5. We took this to church potluck, it was a very good sandwich! We substituted the BBQ sauce with KC Masterpiece original. Apparently people did not realize it was a sandwich and most did not use the buns, however ALL of the meat was gone and there was plenty of other food at this potluck. My wife thought that the pork broke down too much so you lost that shedded look, but she loved the taste and is very sensative to spicy foods. We put the jalapeno in the crock pot with the onions. We will definately make again!

   5alaskans

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