South Carolina Pulled Pork Buns

Indulge in the flavours of Southern US BBQ with these South Carolina Pulled Pork Buns. Slow-cooked, tender pulled pork is generously coated in a tangy South Carolina Gold BBQ sauce, then piled onto soft buns for a perfect blend of smoky, sweet, and zesty in every bite. Elevate your barbecue menus with this iconic Southern dish that's sure to satisfy.

Ingredients

For the Pork: | Serves 20 servings
3-4 kilos pork shoulder
4 tbsp Old Bay ® Seasoning
200 ml apple juice
100 ml cider vinegar
2 tbsp Franks RedHot ® Original Cayenne Pepper Sauce
100 ml Frenchs ® Classic Yellow Mustard
For the South Carolina Gold BBQ Sauce: | Serves 20 servings
250 ml Frenchs ® Classic Yellow Mustard
125 ml cider vinegar
100 g brown sugar
1 tbsp tomato puree
1 tbsp worcestershire sauce
25 ml Franks RedHot ® Original Cayenne Pepper Sauce

Procedure

Pre-heat oven to 160°C.
Remove fat rind from pork and rub all over with OLD BAY® Seasoning.
Place in a large baking tray and add the apple juice, vinegar, Frank’s RedHot Sauce and French’s Mustard. Cover with foil and bake for 4-5 hours, until tender and easy to pull.
Meanwhile combine all of the Carolina Gold BBQ Sauce ingredients.
Allow meat to rest for 15 minutes, before pulling in the pan and adding the South Carolina Gold BBQ sauce.
Serve in buns with pickles and slaw.

Allergens: Mustard, Celery, Barley, Sesame, Milk, Rye, Wheat, Eggs