¾ c prepared yellow mustard
¾ c pitted dates (about 18 dates)
6 T apple cider vinegar
2 T tomato paste
2 t coconut aminos
½ t ground black pepper
½ c water
¼ t ground cloves
4 lb Moink Pork Shoulder
Add all ingredients into a high powered blender and blend until smooth.
To cook my pork shoulder, I added 1 cup of water to the bottom of my Instant Pot, then I slather the pork shoulder in the South Carolina Barbecue Sauce, and cook on the “meat” setting. (This should be high for about 45 min). OR cook in a crock pot on low for 8 hours.
Shred either using the whisk attachment to your KitchenAid (pro tip!) or shred using forks.
Top with more South Carolina Barbecue Sauce and enjoy!