South Carolina Grilled Pulled Pork Shoulder Bowl
South Carolina barbecue tradition reading pork shoulder cubed and grilled with sharp char then shredded and dressed in a Carolina Gold mustard BBQ sauce, plated over rice with vinegar slaw for the Palmetto State weeknight bowl of tangy mustard depth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube pork shoulder into 3cm pieces. Shred cabbage finely, grate carrot, thinly slice red onion. Pick parsley leaves. Mix paprika, garlic powder, onion powder, black pepper, cayenne, and 1 tsp salt in a bowl.
Build 1
Toss pork cubes with neutral oil and spice rub until evenly coated. Set aside.
Simmer
Bring rice and water to a boil over high heat, 3 minutes. Reduce to low, cover tightly, cook 15 minutes until water absorbs completely and rice is tender.
Build 2
Whisk yellow mustard, 3 tbsp apple cider vinegar, honey, brown sugar, and Worcestershire in a saucepan over medium heat, 4 minutes until glossy. Reserve 1/4 cup sauce for slaw.
Grill
Heat a grill pan over high heat, 4 minutes until smoking. Lay pork cubes in single layer, grill 4 minutes per face on all four sides until each face develops deep mahogany char.
Build 3
Tip grilled pork into mustard sauce off heat. Shred with two forks against the pan side until glossy and coated. Combine cabbage, carrot, red onion, reserved sauce, 3 tbsp vinegar, and 0.5 tsp salt; scrunch 5 minutes until softened.
Plate
Mound rice in bowls, pile pulled pork on one side, set slaw on the other, scatter parsley over the pork.
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