Table of Contents

South Carolina Smoked Pork Shoulder With Mustard Sauce

The first time I tasted South Carolina barbecue, it was at a roadside stand, thick with hickory smoke, just outside of Charleston. The air was heavy with humidity and the sweet, tangy scent of vinegar and mustard. I remember sinking my teeth into the pulled pork, its smoky flavor melding perfectly with the vibrant, mustard-based sauce. It was a revelation – a taste of history, tradition, and pure Southern hospitality. The memory of that first bite has stayed with me, a constant reminder of the simple pleasures of perfectly cooked barbecue.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Servings: 10-12
Yield: 1 (5-7 lb) pork shoulder
Dietary Type: Gluten-Free (depending on bun choice)

Ingredients

Rub and Boston Butt

2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ – 1 teaspoon cayenne pepper
1 (5 -7 lb) boston butt (bone-in pork shoulder roast)

Mop Sauce

2 cups distilled white vinegar
½ cup Dijon mustard
1 tablespoon salt
2 teaspoons fresh ground black pepper

South Carolina Mustard Barbecue Sauce

1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, minced
1 cup Dijon mustard
¾ cup firmly packed brown sugar
¾ cup distilled white vinegar
1 tablespoon hot sauce (Crystal’s is recommended)
Coarse salt, to taste
Fresh ground black pepper, to taste

For Serving

10 -12 hamburger buns
3 tablespoons butter, melted (optional)
Thinly sliced sweet pickles or dill pickle

Also Need

4 -6 cups wood chips, soaked for 1 hour in water to cover, then drained (hickory is recommended)

Equipment Needed

Large mixing bowl
Whisk
Saucepan
Grill with smoker box or smoker
Drip pan
Instant-read thermometer
Basting brush or barbecue mop
Cutting board
Aluminum foil
Foil pan (optional)

Instructions

Make the rub: In a bowl, combine the dry mustard, paprika, salt, black pepper, white pepper, garlic powder, onion powder, and cayenne pepper. Stir to mix thoroughly.
Apply the rub: Sprinkle the rub all over the pork shoulder, patting it onto the meat with your fingertips to ensure it adheres well. Let the pork cure at room temperature while you prepare the mop sauce. This allows the flavors to penetrate the meat.
Prepare the mop sauce: In a large mixing bowl, combine the distilled white vinegar, Dijon mustard, salt, and black pepper. Add ½ cup of water and whisk until the salt dissolves completely.
Set up the grill for indirect grilling: Preheat the grill to medium-low. For a gas grill, place all the soaked wood chips in the smoker box and run the grill on high until you see smoke. Then, decrease the heat to medium-low. Ensure you have a drip pan in place to catch any drippings. This prevents flare-ups and keeps the grill clean.
Position the pork: When the grill is ready, place the pork shoulder, skin side up, in the center of the hot grate, over the drip pan, and away from the direct heat source. Cover the grill.
Smoke the pork: Cook the pork until it is darkly browned on the outside and very tender inside, which typically takes 4-6 hours. The exact time will depend on the size and thickness of the pork shoulder, as well as the consistency of the grill’s temperature.
Check for doneness: Use an instant-read thermometer to test for doneness. The internal temperature should be approximately 195°F (90°C). If the pork starts to brown too much before reaching this temperature, cover it loosely with aluminum foil to prevent burning.
Mop the pork: Every hour, for the first 4 hours, swab the pork with some of the mop sauce using a barbecue mop or basting brush. This helps to keep the pork moist and adds another layer of flavor.
Prepare the mustard barbecue sauce: While the pork is smoking, melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until they are soft but not browned, about 3 minutes.
Simmer the sauce: Stir in the Dijon mustard, brown sugar, distilled white vinegar, and hot sauce. Add ½ cup of water. Let the sauce simmer, uncovered, until it thickens and the flavors are richly developed, about 6-10 minutes.
Adjust the seasoning: Taste the sauce for seasoning, adding more hot sauce as needed and season with salt and pepper to taste. Let the sauce cool to room temperature before serving.
Rest the pork: When the pork is done, transfer it to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Slice or pull the pork: You can pull the pork apart with forks or chop it. However, thinly slicing it across the grain is also an option.
Keep warm (optional): Place the pork slices in a foil pan if you are not quite ready to serve. Cover the pan with foil and place it on a warm (not hot) grill or in an oven turned on low to keep it warm.
Assemble the sandwiches: To serve, brush the hamburger buns with melted butter (optional) and lightly toast them on the grill. Load each bun with sliced or pulled pork and slather generously with the mustard sauce.
Add toppings: Top the pork and sauce with thinly sliced sweet pickles or dill pickles. Serve immediately.

Expert Tips & Tricks

Wood Chip Selection: Experiment with different wood chips to find your preferred flavor profile. Applewood and cherry wood offer sweeter notes, while mesquite provides a more robust, smoky flavor.
Mop Sauce Application: Don’t over-mop! Too much mop sauce can lower the grill temperature and extend cooking time.
Temperature Control: Maintaining a consistent temperature is crucial for smoking. Use a reliable grill thermometer and adjust the vents as needed.
Make-Ahead: The mustard sauce can be made several days in advance and stored in the refrigerator.
Salvaging Dry Pork: If the pork seems dry during cooking, wrap it tightly in aluminum foil with a little apple juice or broth to help retain moisture.
Spice Level: Adjust the amount of cayenne pepper to control the heat level of the rub.

Serving & Storage Suggestions

Serve the South Carolina Smoked Pork Shoulder immediately while hot and juicy. It pairs perfectly with coleslaw, baked beans, and potato salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the cooked pork in freezer-safe bags or containers for up to 2-3 months.

To reheat, thaw frozen pork in the refrigerator overnight. Reheat in a skillet with a little bit of the mustard sauce, in the oven wrapped in foil, or in the microwave.

Nutritional Information

(Estimated values, will vary based on specific ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	508.8 kcal	N/A
Calories from Fat	203g	40%
Total Fat	22.6 g	34%
Saturated Fat	7.6 g	37%
Cholesterol	92.3 mg	30%
Sodium	1935 mg	80%
Total Carbohydrate	41.7 g	13%
Dietary Fiber	2.8 g	11%
Sugars	19.5 g	77%
Protein	31.3 g	62%

Variations & Substitutions

Spicy Version: Add more cayenne pepper to the rub or a dash of your favorite hot sauce to the mustard sauce for a spicier kick.
Sweet Version: Add a touch of honey or maple syrup to the mustard sauce for a sweeter flavor.
Vinegar Variation: Use apple cider vinegar in place of distilled white vinegar for a slightly different tang.
Mustard Variety: Experiment with different types of mustard in the sauce, such as stone-ground or brown mustard, for varying textures and flavors.

FAQs (Frequently Asked Questions)

Q: What type of wood chips are best for smoking pork shoulder?
A: Hickory is the traditional choice for smoking pork shoulder, imparting a strong, smoky flavor. However, applewood, pecan, or a blend of woods can also be used for a milder, sweeter smoke.

Q: How do I prevent the pork from drying out during smoking?
A: Regularly mopping the pork with the vinegar-based mop sauce helps to keep it moist. Wrapping the pork in foil during the latter part of the cooking process can also prevent it from drying out.

Q: How do I know when the pork shoulder is done?
A: The best way to determine doneness is to use an instant-read thermometer. The internal temperature should reach 195°F (90°C). The pork should also be very tender and easily pull apart.

Q: Can I make this recipe without a smoker?
A: Yes, you can adapt this recipe for the oven. Roast the pork at a low temperature (around 275°F/135°C) until it reaches the desired internal temperature. While you won’t get the same smoky flavor, you can add liquid smoke to the mop sauce for a hint of smokiness.

Q: How long can I store the cooked pork in the refrigerator?
A: Cooked pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it is properly cooled before refrigerating.

Final Thoughts

South Carolina Smoked Pork Shoulder with Mustard Sauce is more than just a meal; it’s an experience. It’s a journey into the heart of Southern barbecue, where smoky flavors and tangy sauces reign supreme. Don’t be intimidated by the long cooking time – the end result is well worth the effort. Gather your friends and family, fire up the grill, and prepare to savor a truly unforgettable barbecue experience. Feel free to experiment with the recipe, make it your own, and most importantly, enjoy the process.

South Carolina Smoked Pork Shoulder With Mustard Sauce Recipe