📝 About This Recipe
Deep in the heart of the Lowcountry, BBQ means one thing: a vibrant, tangy, and slightly sweet mustard-based sauce known as 'Carolina Gold.' This tradition, rooted in the heritage of German settlers, transforms a succulent, hickory-smoked pork butt into a flavor explosion that cuts through the richness of the meat. It is a soul-warming staple that represents the unique, bold spirit of South Carolina's pitmaster legacy.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Shoulder (Boston Butt) (excess fat trimmed to 1/4 inch thickness)
- 1/4 cups Yellow Mustard (used as a binder for the rub)
- 1 cup Apple Juice (for spritzing during the smoke)
The Carolina Dry Rub
- 1/2 cup Dark Brown Sugar (packed)
- 1/4 cup Paprika (sweet or smoked depending on preference)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat level)
The Signature Gold Sauce
- 2 cups Yellow Mustard (the base of the sauce)
- 1/2 cup Honey (local wildflower honey is best)
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Light Brown Sugar
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Hot Sauce (like Texas Pete or Tabasco)
👨🍳 Instructions
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1
Begin by preparing your pork shoulder. Pat the meat completely dry with paper towels. Apply a thin, even coat of yellow mustard over the entire surface to act as a binder for the spices.
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2
In a small bowl, whisk together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Generously coat the pork with the rub, pressing it into the meat to ensure it sticks.
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3
Preheat your smoker to 225°F (107°C). Use hickory or oak wood chunks for an authentic South Carolina flavor profile.
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4
Place the pork shoulder on the smoker grate, fat-side up. Close the lid and let it smoke undisturbed for the first 3 hours.
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5
After 3 hours, begin spritzing the meat with apple juice every 60-90 minutes. This keeps the exterior moist and helps build a beautiful mahogany bark.
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6
While the meat smokes, prepare the Gold Sauce. Combine all sauce ingredients in a medium saucepan over medium-low heat. Whisk until the sugar is dissolved and the sauce is smooth. Simmer for 10 minutes, then let cool and refrigerate until needed.
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7
Continue smoking the pork until the internal temperature reaches approximately 165°F (74°C). At this point, the 'stall' may occur where the temperature plateaus.
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8
Optional: Wrap the pork tightly in peach butcher paper or heavy-duty aluminum foil to speed up the cooking process (the Texas Crutch), or leave it unwrapped for a crunchier bark.
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9
Continue cooking until the internal temperature reaches 203°F (95°C). The meat should feel like butter when probed with a thermometer.
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10
Remove the pork from the smoker and let it rest for at least 1 hour. This is crucial for the juices to redistribute; skipping this will result in dry meat.
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11
Using two forks or meat claws, shred the pork into bite-sized pieces, discarding the bone and any large chunks of unrendered fat.
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12
Transfer the pulled pork to a large bowl and toss with 1 cup of the prepared South Carolina Gold sauce. Serve additional sauce on the side.
💡 Chef's Tips
Don't rush the rest; wrapping the meat in a towel and placing it in a dry cooler for 2 hours will make it even more tender. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks, but maintain that low 225°F temp. For the best sauce flavor, make it 24 hours in advance to allow the vinegar and mustard to mellow and meld. Avoid using 'liquid smoke' if possible; the natural hickory wood provides the depth that defines this regional style. Always pull the pork by hand rather than chopping it with a knife to preserve the texture of the strands.
🍽️ Serving Suggestions
Serve on toasted brioche buns topped with creamy coleslaw and bread-and-butter pickles. Pair with a side of classic Southern-style baked mac and cheese or slow-cooked collard greens. An ice-cold sweet tea or a crisp, light pilsner perfectly balances the tang of the mustard sauce. For a true SC experience, serve alongside a scoop of warm hash and rice. Finish the meal with a slice of banana pudding or peach cobbler.