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The Hirshon South Carolina Pulled Pork Sandwich With Mustard Sauce

The Hirshon South Carolina Pulled Pork Sandwich With Mustard Sauce

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • For the Fresh Ham:
  • 1 (6- to 8-pound) bone-in, skin-on, shank-end fresh ham
  • Kosher salt
  • 2 cups wood chips – TFD endorses 1 cup of oak and 1 cup of hickory
  • ***
  • For the Sauce:
  • ¾ Cup yellow mustard, preferably German Düsseldorf-style
  • ½ Cup wildflower honey mixed with 1 tbsp. of your favorite BBQ dry rub
  • ¼ Cup Apple cider vinegar, the top-quality kind with the “Mother” such as Bragg’s
  • 2 Tablespoons Ketchup
  • ½ Tablespoon dark brown sugar
  • 1 clove roasted garlic, smashed
  • 1 Teaspoon black garlic powder (preferred) or use regular garlic powder
  • 1 Teaspoon onion powder
  • 2 Teaspoons Lea & Perrins Worcestershire sauce
  • 1 Teaspoon adobo sauce from a can of Herdez chipotles en adobo
  • 2 Tablespoons Butter, melted
  • 1 Pinch of freshly-ground Nutmeg
  • 1 small Dash Hickory Liquid Smoke
  • ***
  • For the pork sandwich:
  • Soft potato bread hamburger buns – TFD likes the ones from Oroweat


  1. FOR THE HAM: Pat ham dry with paper towels. Place ham on large sheet of plastic wrap and rub all over with 2 tablespoons salt. Wrap tightly in plastic and refrigerate for 18 to 24 hours.
  2. FOR THE MUSTARD SAUCE: Meanwhile, whisk all ingredients together in bowl. (Sauce can be refrigerated for up to 1 week and is actually best made 24 hours + beforehand.)
  3. Just before grilling, soak wood chips in water (TFD Change – I’d use a good dark beer mixed ½ and ½ with water) for 15 minutes, then drain.
  4. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 ½-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet.
  5. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter ¾ filled with charcoal briquettes (4 ½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals.
  6. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.
  7. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes.
  8. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.)
  9. Clean and oil cooking grate. Unwrap ham and place flat side down on cooler side of grill. Cover grill (position lid vent directly over ham if using charcoal) and cook for 2 hours. Thirty minutes before ham comes off grill, adjust oven rack to middle position and heat oven to 300 degrees.
  10. Transfer ham to 13 by 9-inch baking pan, flat side down. Cover pan tightly with foil. Transfer to oven and roast until fork inserted in ham meets little resistance and meat registers 200 degrees, about 2 ½ hours.
  11. Remove ham from oven and increase oven temperature to 400 degrees. Line rimmed baking sheet with foil. Using tongs, remove ham skin in 1 large piece.
  12. Place skin fatty side down on prepared sheet. Transfer to oven and roast until skin is dark and crispy and sounds hollow when tapped with fork, about 25 minutes, rotating sheet halfway through roasting. Tent ham with foil and let rest while skin roasts.
  13. Transfer ham to carving board. Strain accumulated juices from pan through fine-mesh strainer set over bowl; discard solids. Trim and discard excess fat from ham. Remove bone and chop meat into bite-size pieces; transfer to large bowl.
  14. When cool enough to handle, chop skin fine. Rewarm reserved ham juices in microwave for 1 minute. Add juices and chopped skin to ham and toss to combine. Season with salt to taste. Serve on soft potato bread hamburger buns, topped lavishly with mustard sauce.
  • Category: Recipes


  • Calories: 1884.14 kcal
  • Sugar: 39.91 g
  • Sodium: 2173.44 mg
  • Fat: 132.13 g
  • Saturated Fat: 46.85 g
  • Trans Fat: 0.24 g
  • Carbohydrates: 49.83 g
  • Fiber: 3.07 g
  • Protein: 118.89 g
  • Cholesterol: 496.22 mg
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