Recipes
Date posted: 02/06/2025
Ingredients
| For the pork | |
| Pork shoulder | 3-4 kg |
| Old Bay® Seasoning | 4 tbsp |
| Apple juice | 200ml |
| Cider vinegar | 100ml |
| Franks RedHot ® Original Cayenne Pepper Sauce | 2 tbsp |
| Frenchs® Classic Yellow Mustard | 100ml |
| For the South Carolina gold BBQ sauce | |
| Frenchs® Classic Yellow Mustard | 250ml |
| Cider vinegar | 125ml |
| Brown sugar | 100g |
| Tomato puree | 1 tbsp |
| Worcestershire sauce | 1 tbsp |
| Franks RedHot ® Original Cayenne Pepper Sauce | 25ml |
Method
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- 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.