Hickory Nut Gap Farm's Pulled Pork

Hickory Nut Gap Farm's Pulled Pork

Slow-cooked perfection, Carolina-style 🐖

This tender, juicy pulled pork recipe comes from our Asheville-friends at Hickory Nut Gap Farm (@HickoryNutGap) made with their pasture-raised pork and our Spicewalla Hickory Nut Gap Pork Rub—one of the stars of our Made with Love 10 Pack.

A little yellow mustard, a splash of apple cider vinegar, and a low-and-slow simmer are all it takes to turn a humble pork butt into a crowd-pleaser!

Perfect for gatherings, easy weeknights, or meal prep, this recipe captures the heart of what “made with love” really means—good ingredients, great company, and even better flavour.

  • Ingredients

    3–4 lb Hickory Nut Gap Pasture-Raised Pork Butt, bone-in

    3 Tbsp yellow mustard

    2½ Tbsp Spicewalla Hickory Nut Gap Pork Rub

    1 Cup apple cider vinegar

    ½ Cup beef bone broth

    ¼ Cup of your favorite BBQ sauce

    Salt and pepper

  • Print

    Preparation

    Serves 8 - 10

    1. Rub pork generously on all sides with yellow mustard as a binder.

    2. Season liberally with salt and black pepper, followed by an even coating of Spicewalla Hickory Nut Gap Pork Rub.

    3. Place pork in a slow cooker. In a bowl, mix together apple cider vinegar, bone broth, and BBQ sauce. Pour mixture over pork.

    4. Cover and cook on low for 8–10 hours, or until the meat is fork-tender and shreds easily.

    5. Move pork to a cutting board with a drip edge. Shred using two forks, and return to the slow cooker to soak up juices. Serve on buns, over grits, or alongside slaw.
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