Carolina Gold Pulled Pork
November 11, 2024 | By Jeremy Scheck | Leave a Comment
Ingredients for the Carolina Gold Barbecue Sauce (store-bought is fine)
1/2 cup (120ml) yellow mustard
1/4 cup (60ml) Valentina hot sauce
1/4 cup (60ml) apple cider vinegar
1/4 cup (60 ml) Heinz Ketchup
6 tablespoons (90ml) honey or maple syrup
1 teaspoon Worcestershire sauce
Other ingredients:
2 tablespoons neutral oil
1 pork tenderloin
1 onion (red or yellow), sliced with the grain in 1/2″ rounds
Kosher salt and freshly ground black pepper to taste
Optional: up to 1 cup low sodium chicken stock, additional honey or maple syrup
Method:
- In a container or measuring cup, whisk together all the ingredients for the Carolina Gold Barbecue Sauce or skip to the next step if using store-bought. Set aside. Preheat the oven to 325° F.
- Heat a large braiser or dutch oven with a lid over a high flame, 1-2 minutes. Add the neutral oil and let it heat another 1-2 minutes. Add the pork tenderloin and sear 1-2 minutes on all sides (I know it’s kinda round but you can treat it like it’s 4 sided) — until it is deeply golden brown.
- Add the onions around the sides of the seared pork, then add all the barbecue sauce. If your pot is particularly large and/or you want the pork a bit saucier, you can add up to 1 cup low sodium chicken stock.
- Cover the pot and cook in the preheated oven undisturbed for 3 hours.
- Carefully remove the lid and taste the sauce to see if it needs more salt or sweetness. Add salt, pepper, and honey/maple syrup to taste.
- Shred the meat with 2 forks and serve.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.