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Carolina Pulled Pork

Tap into a Carolina classic with this barbecue fave

Succulent pork roast gets a dry spice rub and is braised until fork tender. Serve on a soft, warm bun with our Carolina BBQ Sauce.

Yield: 4-5 cups | Prep Time: 15 minutes | Cook Time: 2½ to 3 hours | Total Time: 3 hours 15 minutes



1 cup yellow mustard

½ cup sugar

¼ cup and 1 Tbsp. brown sugar

1 cup Holland House® Organic Apple Cider Vinegar

¼ cup pork or vegetable stock

2 Tbsp. chili powder

½ tsp. cayenne pepper

¼ tsp. black pepper

½ tsp. soy sauce

3 Tbsp. butter


Pulled Pork:

4 lbs. pork butt roast

2 onions, peeled, sliced thick

2 Tbsp. brown sugar

1 Tbsp. paprika

2 tsp. salt

1½ tsp. crushed red pepper

1½ tsp. sugar

½ tsp. dry mustard

½ tsp. garlic salt

¾ cup Holland house Flavors Organic Apple Cider Vinegar

4 tsp. Worcestershire sauce

½ cup water

Shop Ingredients


  1. For Sauce: In a medium size sauce pan combine all ingredients except the soy sauce and butter.
  2. Bring to a simmer for 10 minutes, stirring often.
  3. Add soy sauce and butter, cook for 2 minutes and serve.
  4. For Pork: Preheat oven to 325°F.
  5. Layer sliced onions on the bottom of a Dutch oven and place pork roast on top.
  6. Mix brown sugar, paprika, salt, crushed red pepper, sugar, dry mustard and garlic salt. Rub pork with spices.
  7. Add Nature’s Intent Organic Apple Cider Vinegar, Worcestershire sauce and water.
  8. Braise roast while covered for 1½ hours. Remove cover and cook for an additional 1 to 1½ hours until fork tender. Let rest 15-20 minutes.
  9. Remove pork roast and shred meat with two forks.