Shredded Pork Sandwich W/ South Carolina Mustard BBQ Sauce

Although I only spent a week there, I found that I have a special fondness of South Carolina Mustard BBQ sauce. It was the last week of my honeymoon. We had spent the first week in Savannah, Georgia and were now headed to South Carolina. Although it was “unseasonably hot for that time of year” in Georgia, a fierce cold-front literally followed us into South Carolina. I was looking forward to visiting the farmers market but, given that time of year, all they had were pork rinds and pumpkin butter. I was sorely disappointed but, bought some stuff anyway. I spotted a BBQ joint near by and decided to try some South Carolina BBQ. The table was loaded with different BBQ sauces to choose from so, I chose the mustard based. It was different than I was used to and I loved it.

The Pork:

2 lb boneless pork picnic roast, trimmed and cut into large chunks
Salt and pepper to taste
1 tbs vegetable oil
½ tsp chili powder
¼ tsp liquid smoke
½ tsp beef bullion
½ tsp chicken bullion

The Sauce:

1 ¼ c prepared yellow mustard
2 tbs apple cider vinegar
3 tsp worschester
2 tsp hot sauce
2 ½ tbs honey

The Rest:

6 deli burger buns
Nonstick cooking spray
1 large yellow onion, thinly sliced
1½ c AP flour
½ c milk
1 tbs oil
6 eggs

Get the pork ready by setting your slow cooker for 6 hours. Season the chunks of pork lightly on all sides with salt and pepper. Heat oil in a pan over medium high heat. Brown the pork on all sides and transfer to the slow cooker. Add remaining ingredients and cover. Turn pork over every 2-3 hours and start breaking up with a fork during the last hour of cooking.

To make the sauce, add everything to a bowl and whisk together until well combine. Transfer to a Mason jar and refrigerate until ready to use.

Heat your flattop to medium high heat. Spray the cut sides of your buns with nonstick cooking spray. Toast the buns, cut side down for roughly 1-2 minutes or until browned a bit. Remove from heat and set aside. Heat your deep fryer to 350°. Pour flour into a bowl. In a seperate bowl, add the milk and onion strings. Press the strings down to ensure they’re submerged. In batches, dredge some of the strings in the flour. Dust off and transfer to the deep fryer. Fry for about half a minute or until golden, making sure to move them around with a deep fryer tool. Transfer to a paper towel and allow to drain.

Get the eggs ready by heating the oil in a nonstick pan over medium high heat. Cook each egg for approximately 1 minute then, flip and continue cooking to desired donness.

Now, let’s put everything together. Heat some of the BBQ sauce over medium low heat, stirring often. Just bring it a bit beyond room temperature. Shred the pork using two forks. Top each bottom bun with about 1½ c of shredded pork. Pour some of your Carolina sauce over the meat. Top each sandwich off with 1 fried egg and a few onion strings. Finish off with the top bun and you’re done.