Pulled Pork Provençal

When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.

And is it worth the hype? In all honesty I almost feel like I’m not hyping it enough! The herbaceousness of the rub pairs so beautifully with both the fattiness of the slow-cooked pork and pure country twang of the dijon mustard bbq sauce. More than any other dish I have made when I bite into this one I feel a moment. I could truly wax poetic about how this pulled pork is so delicious, but I guess I should teach you to make it instead!

Ingredients, the Pork:

  • 1 pork shoulder
  • 1/4 cup fresh chopped rosemary
  • 1 1/2 tbsp dried thyme
  • 1/2 tbsp cayenne
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 3 medium shallots, sliced
  • 15 whole cloves garlic
  • 1 cup chicken broth

Combine the rosemary, thyme, cayenne, salt and pepper. COVER the pork with this mixture. Don’t let a molecule go to waste. Line the bottom of the pan with the shallots, garlic, and chicken broth. Rest the pork shoulder on top, and cook the pork on your slow cooker’s low setting for 8-10 hours, or 6-8 hours on the high setting. When done remove the pork from the slow cooker and shred with two forks. If you even think of using a knife you’re doing it wrong.

Ingredients, the Sauce:

  • 1 cup dijon mustard
  • 1 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp hot sauce
  • 1 tsp worcestershire sauce
  • 1/4 tsp liquid smoke
  • Salt and pepper to taste

Combine all the ingredients in a medium saucepan over medium-low heat. Allow to simmer 15-20 minutes, stirring frequently.

For serving top the pulled pork with a generous pour of sauce. For bonus points smear some of the shallot and garlic from the pork cooking onto a toasted burger (or brioche if you’re really feeling the French theme) bun.

2 thoughts on “Pulled Pork Provençal

  1. I’m drooling! I can’t wait to try this. My husband will love it, too. I’m originally from New England, but I’ve been living in Virginia for several decades and I’ve grown to love Southern cooking. Nothing else like it. Thank you so much for this wonderful recipe. I’ll be back for more.

    1. Southern food definitely has its own special magic. Thank you and welcome to the blog! I hope you can find all sorts of things you love!

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