Carolina Gold Pulled Pork Recipe | Mustard Dry Rub BBQ
Make pulled pork with the spicy mustard flavour of Carolina Gold BBQ Rub. Mustard powder, turmeric and brown sugar give the rub its character, with a little heat from cayenne pepper. Here you slow-cook pork shoulder on the BBQ or in the oven until the meat pulls apart easily.
What you need
- 1.5–2 kg pork shoulder (Boston butt)
- 50–65 g Carolina Gold BBQ Rub as a working quantity; follow the seasoning guidance on the current packaging
- Up to 2 tbsp yellow mustard as an optional binder, applied thinly
- BBQ or oven
- Butcher paper or aluminium foil, if you want to wrap
- Meat thermometer
The rub contains mustard. Yellow mustard is a separate recipe addition. Check the current labels of the rub, binder and side dishes for ingredients and allergens.
Preparation
Put a separate working portion of rub in a small bowl first. Keep the rest clean and dry, and do not return rub that has touched raw meat to the bag.
If desired, apply a thin layer of yellow mustard and spread the rub evenly over the shoulder. Keep the meat covered in the fridge for at least 2 hours, or overnight, until cooking.
Cooking on the BBQ: low & slow
- Preheat the BBQ for indirect cooking at 115–125°C.
- Place the shoulder on the grate away from direct heat. You can place it fat-side up; also consider where the heat comes from.
- Use apple or cherry wood for smoke flavour if desired. The original timing guide is 4–5 hours for the first stage; check as needed and let the cooking progress guide you.
- If you want to wrap, do so when the bark is firm enough and the cooking process calls for it. The stall can occur around 70°C, but does not start at the same temperature in every cut. Wrapping at exactly 70°C is not compulsory.
- Continue cooking until a probe slides into the shoulder easily. Around 90–95°C is a guide range for this method, not a guarantee that every cut will be tender then. The original estimate of another 2–3 hours may be shorter or longer.
- Rest the meat for about 30–45 minutes, then pull it apart. Plan around the actual doneness rather than a guaranteed finish time.
Cooking in the oven
- Preheat the fan oven to 120°C.
- Place the shoulder on a rack over a baking tray with a shallow layer of water.
- Cook covered with foil. Allow 5–6 hours as an initial plan, but check progress: thickness, shape and oven affect the time needed. Use around 90–95°C as a guide range and check that the meat yields easily.
- To dry or colour the bark further, briefly remove the foil towards the end under supervision. A fixed extra step of 20 minutes at 220°C is not needed and can burn the sugar and spices.
- Rest the meat for about 30–45 minutes and pull it apart with two forks.
Tips for Carolina Gold pulled pork
- Yellow mustard used as a binder adds its own flavour; how much you taste depends on the quantity and product.
- Apple wood is an option for a mild smoky flavour.
- Use temperature and tenderness together to assess progress. A stall does not automatically call for higher heat.
- Collect the cooking juices from the cooked meat and mix some into the pulled pork to taste.
Serving
Serve on a brioche bun with coleslaw and, if desired, a splash of apple cider vinegar. Or choose grilled corn and baked beans as sides. Check the labels of buns, sauces and side dishes for additional allergens.
Order Carolina Gold BBQ Rub
All about Carolina Gold BBQ Rub: flavour profile and tips
Discover more flavours with the Starter Pack
Learn more about BBQ techniques
What is low & slow BBQ? The basics explained
How to make a great bark
The stall: what is it and how do you handle it?
BBQ internal temperatures: complete overview
Which smoking wood should you use? Hickory, apple, cherry and mesquite explained