South Carolina Pulled Pork Biscuits – South Carolina | Pulled Pork, Mustard Sauce, Biscuits, Green Onions

I absolutely love South Carolina Pulled Pork Biscuits, a Southern favorite born from German immigrant flavors mixed with local barbecue vibes. I start by rubbing pork shoulder with tangy yellow mustard, brown sugar, paprika, and garlic, then slow-cook it until it’s fall-apart tender. After shredding, I mix in a zesty sauce of mustard, apple cider vinegar, ketchup, and Worcestershire, piling it onto buttery biscuits and topping with crisp green onions. You’ll uncover more secrets on twists and tools ahead.

History

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South Carolina Pulled Pork Biscuits trace their origins to the Southern United States, particularly influenced by German immigrants in the 18th century who introduced mustard-based sauces to traditional barbecue techniques rooted in African and Native American cooking methods.

Regionally, South Carolina’s mustard variation stands out from other styles, like North Carolina’s vinegar-based versions, signifying the state’s unique culinary heritage and emphasis on tangy flavors that reflect its diverse cultural history.

This dish is traditionally served at casual gatherings, barbecues, family reunions, and festivals, symbolizing community and celebration in the American South.

Ingredients

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• That star of the show, 4-5 pounds of pork shoulder or butt – oh, what would we do without this hefty cut, the one that promises to melt into tender perfection, making you wonder if it’s secretly magic in disguise? It’s got to be fresh, with a nice marbling for that juicy pull, because let’s face it, nobody wants tough pork crashing the party.
• A good 1/4 cup of yellow mustard for the rub – this tangy stuff is like the unsung hero here, slathering on that zesty base to help everything stick, and you might pause and think, is mustard really barbecue’s best friend? Spoiler: in South Carolina, it absolutely is, adding a kick that keeps things interesting without overwhelming the crowd.
• 2 tablespoons of brown sugar, because who can resist a little sweetness in the mix – it’s that caramel-y goodness that balances out the spice, making you smile as it transforms into a sticky glaze, and hey, if you’re like me, pondering life’s simple joys, this is basically sugar’s way of saying, “Let’s make friends with flavor.”
• 1 tablespoon of paprika for a smoky punch – this one’s all about that deep, reddish hue and subtle heat, turning your rub into something that looks as good as it tastes, and you know, it’s one of those spices that makes you feel clever for adding it, even if it’s just a tablespoon of everyday magic.
• 1 teaspoon of garlic powder, the easy way to sneak in that savory depth – no chopping required, just a sprinkle that whispers promises of rich, garlicky goodness, and isn’t it funny how something so simple can elevate the whole dish, like it’s playing hide-and-seek with your taste buds?
• 1 teaspoon of onion powder, for that subtle onion vibe without the tears – it’s the lazy cook’s secret, giving a mellow backbone to the rub while you sit back and imagine the layers of flavor unfolding, because who needs fresh onions when this powdered pal does the job with a wink and a nod?
• 1 teaspoon of salt, the trusty sidekick that brings everything together – don’t overlook this one, as it amps up the taste without stealing the spotlight, and you might chuckle at how something so basic can make or break a recipe, like it’s the quiet friend who always saves the day.
• 1/2 teaspoon of black pepper, just enough for a gentle kick – it’s that classic grind that adds a bit of edge, rounding out the rub like a smooth conversation, and really, who doesn’t appreciate a spice that says, “I’m here, but I’m not overwhelming”?
• 1 cup of yellow mustard for the sauce, doubling down on that tangy twist – this is where things get saucy, literally, building on the rub to create a mustardy masterpiece that might make you question why you ever doubted its power in the first place.
• 1/2 cup of apple cider vinegar, for that sharp, bright zing – it cuts through the richness like a refreshing burst, and isn’t it amusing how something so acidic can turn into pure harmony, especially when you’re aiming for that authentic South Carolina tang?
• 1/4 cup of ketchup, sneaking in a touch of sweetness and tomato depth – it’s the unexpected guest that ties the sauce together, making everything glossy and inviting, and you could say it’s like ketchup’s way of showing off without trying too hard.
• 2 tablespoons of Worcestershire sauce, for an umami punch that surprises – this one’s got that savory complexity, elevating the sauce to new heights, and it’s almost like it’s whispering, “Bet you didn’t see me coming,” in the best possible way.
• 1 tablespoon of brown sugar in the sauce, because more sweetness never hurts – echoing the rub, it helps balance the tang, and you might find yourself grinning at how it plays nice with the other flavors, like a sweet talker at a gathering.
• 1 teaspoon of hot sauce, optional but oh-so-tempting for a little heat – if you’re in the mood for that extra kick, this is your go-to, making you ponder, do I want to spice things up or keep it mild today? It’s all about choices, after all, with just a dash to keep it playful without overwhelming the bunch.

And there you have it, folks – a lineup of ingredients that’s ready to turn your kitchen into a barbecue haven, all while keeping things light-hearted and full of flavor. Pull them together, and you’re set for some seriously tasty South Carolina vibes on those biscuits.

Cooking Steps

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Let’s delve into the heart of making those South Carolina Pulled Pork Biscuits, where the magic happens with a mix of slow cooking and tangy flavors that bring everything together. First, grab your 4-5 pounds of pork shoulder or butt and pat it dry with paper towels, then slather on that 1/4 cup of yellow mustard as the base for your rub—it’s like giving the pork a cozy, zesty hug that helps all those spices stick. Next, mix up the rub by combining 2 tablespoons of brown sugar, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a small bowl, rubbing it all over the pork until it’s nicely coated, and you might wonder if you’re an artist creating a masterpiece or just playing with spices on a Tuesday afternoon.

Once your pork is all dressed up, it’s time to cook it low and slow for that fall-apart tenderness we all crave. Pop the pork into a slow cooker or oven at around 275°F for 6-8 hours, or until it reaches an internal temperature of 195°F, letting the flavors meld while you imagine the brown sugar turning into a sweet, sticky glaze that balances the mustard’s tang. After cooking, let the pork rest for about 15 minutes before shredding it with two forks, which is easier than it sounds and gives you a moment to appreciate how something so simple can turn into pure comfort food.

Now, for the sauce that ties it all together, whip up that South Carolina Mustard BBQ Sauce by mixing 1 cup of yellow mustard, 1/2 cup of apple cider vinegar, 1/4 cup of honey, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper in a saucepan. Simmer this blend over medium heat for 10-15 minutes, stirring occasionally until it thickens slightly, and you could almost call it a science experiment with flavors that dance on your tongue. Once done, let it rest for a few minutes, then mix some into your pulled pork and pile it onto fresh biscuits for a sandwich that’s got that perfect sweet-spicy kick, making you think, is there anything better than biting into this messy delight?

Tips and Variations

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If you’re tweaking that South Carolina Pulled Pork Biscuits recipe, start by playing with the mustard BBQ sauce—swap in spicy Dijon for a bolder kick or dial back the honey for a tangier twist, wondering if you’ve created a sauce that’s practically addictive.

For the pork itself, try tossing in a splash of apple juice with the rub to amp up the moisture and tenderness, or go bold with smoked paprika instead of regular for an extra layer of flavor that might’ve you chuckling at how a simple swap turns ordinary into outstanding.

And don’t forget the biscuits; mix in some sharp cheddar for a cheesy upgrade, keeping things light so they don’t overpower that juicy pork, because who knew a little experimentation could make your kitchen feel like a fun, flavor-filled adventure.

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