BBQ Pulled Pork with Gorman Thomas' Legendary Mustard Sauce!

This segment of Wisconsin Foodie dives into authentic South Carolina-style meets Wisconsin BBQ, featuring slow-braised pulled pork with a rich mustard-based barbecue sauce. Learn how to make the perfect pulled pork sandwich, paired with a tangy homemade coleslaw, for the ultimate barbecue experience. We’re celebrating National Mustard Day with former MLB player Gorman Thomas and his signature Stormin' Gorman BBQ Sauce. Follow along as we break down essential BBQ techniques, including seasoning, smoking, and slow-roasting pork shoulder for tender, flavorful results. What You'll Learn in This Episode: How to season, smoke, and braise pork shoulder for the best pulled pork The secret to a perfectly balanced coleslaw recipe for BBQ sandwiches Why mustard-based BBQ sauce is a South Carolina barbecue tradition The best rolls and toppings to complete an authentic barbecue sandwich 0:00 - Welcome to Mustard Fest & BBQ with Gorman Thomas 0:39 - Preparing the pork shoulder for braising 1:37 - Searing the pork over fire 2:12 - Creating an aromatic braise 3:30 - Into the oven for slow cooking 3:50 - The slaw: cabbage, apple, and a creamy dressing 5:30 - Checking on the perfectly cooked pork 6:17 - Assembling the pulled pork sandwich 7:33 - Drizzling on Gorman Thomas’ mustard BBQ sauce 8:11 - First bite reaction – the ultimate BBQ experience! 8:34 - Final thoughts on this incredible sandwich South Carolina-Style Mustard BBQ Pulled Pork Sandwich Slow-braised pork shoulder with tangy mustard BBQ sauce & homemade coleslaw Ingredients: For the Pulled Pork: 1 pork shoulder Salt (to taste) Coarse-ground black pepper (to taste) Dried mushrooms (ground or crumbled) Apple cider (enough to cover the bottom of the braising pan) Fresh herbs (sage, oregano, parsley) Aromatics (your choice: onions, garlic, etc.) For the Coleslaw: 1 small head of cabbage, finely shredded 1 apple, cut into matchsticks 2-3 tbsp mayonnaise 3 tsp apple cider vinegar 3 tsp sugar Salt & black pepper (to taste) For Assembly: Sweet rolls or soft sandwich buns Gorman Thomas’ mustard-based BBQ sauce (or substitute with your favorite mustard BBQ sauce) Pickles Instructions: 1️⃣ Prepare & Sear the Pork Score the pork shoulder to allow the seasoning to penetrate. Generously season with salt, black pepper, and dried mushrooms. Sear the pork over an open flame or on a hot pan until golden brown. 2️⃣ Braising the Pork In a braising pan, layer fresh herbs and aromatics at the bottom. Place the seared pork in the pan and pour in enough apple cider to cover the base. Cover and slow-roast in the oven at 275°F (135°C) for 4-5 hours, or until the internal temperature reaches 175°F (80°C) and the meat is fork-tender. 3️⃣ Making the Slaw Shred the cabbage and slice the apple into matchsticks. In a bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss the cabbage and apple in the dressing until well-coated. 4️⃣ Assemble the Sandwich Shred the braised pork and mix it with some of the cooking juices for extra flavor. Slice the sweet rolls in half and pile on the pulled pork. Top with a generous scoop of slaw and a few pickles. Drizzle with Gorman Thomas’ mustard BBQ sauce. 5️⃣ Enjoy! Take a bite and experience the perfect balance of smoky, tangy, and sweet flavors!