Händlmaier's
Mustard Club
Cincinnati

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Carolina Pulled Pork

contributed by members James Czar & Mary Beth Weaver…

Carolina Pulled Pork made with Händlmaier MustardPrep Time: 15 minutes
Cooking Time: Low 6 – 8 hours
Servings: 6

Rub Ingredients
1 tbsp paprika
1 tsp cayenne pepper
1/2 tsp celery salt
2 tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp dried minced onion
3/4 tsp black pepper
1 tsp salt

Carolina Pulled Pork made with Händlmaier MustardOther ingredients
5-6 lbs pork shoulder or center cut loin, trimmed of fat
1/2 cup water
1/2 cup cider vinegar
1/4 cup Handlmaier’s Altbayerischer Senf mustard

Carolina Vinegar Sauce
2 cups cider vinegar
1 1/3 cups water
1/2 cup tomato ketchup
Carolina Pulled Pork made with Händlmaier Mustard1/3 cup brown sugar
1/4 cup Handlmaier’s Altbayerischer Senf mustard
2 tsp salt
2 tsp chili pepper flakes
1 tsp ground black pepper
dash of tabasco sauce

Combine all the rub ingredients

Lay the pork on a chopping board and carefully remove any excess fat. Cut the pork into 2 inch cubes.

Combine the spices and pork in a plastic bag and marinate for a few hours or overnight.

After marinating, put the pork and spice mixture into the bottom of your slow cooker.

Pour the vinegar, mustard, and water over the pork. Put the lid on your slow cooker and turn to the Low setting for 8 hours or until the pork is falling apart. For the vinegar sauce, put all the ingredients in a jar with a lid (or a bowl) and shake (or stir) well to combine.

Once the pork has cooked, remove the meat from the slow cooker and shred onto a plate using 2 forks. Return it to the slow cooker and mix with the leftover juices in the bottom before serving onto a toasted bun with the North Carolina vinegar sauce on the side.

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