Carolina Comfort: Pulled Pork and Hominy Stew (Pozole-Style)
There’s a long tradition in the South of bringing together pork and corn for a meal that feeds both body and soul. This Carolina-inspired version takes its cue from that heritage while giving a nod to the rich textures of traditional pozole. Smoky pulled pork pairs with the chewy bite of white hominy, while apple cider vinegar and warm spices add brightness and depth. This dish is rooted in Southern comfort yet carries a modern barbecue edge, making it perfect for chilly evenings or when you want a hearty, flavor-packed bowl that honors both tradition and craft.
Carolina Hog & Hominy with Pulled Pork
Glenn Connaughton
8
15 minutes
13 hours
450
American
Main Dish
This pozole-inspired Carolina stew celebrates contrast and depth—chewy white hominy against smoky pulled pork, tangy apple cider vinegar balanced by warm spices, and rustic simplicity elevated with Revolution Barbecue Bird Brine and North Carolina BBQ Rub. The hominy is soaked and simmered to perfection before being combined with pork and a loose, stew-like broth that begs to be soaked up with cornbread. It’s bold, smoky, and comforting, with layers of flavor that make this dish unforgettable.
Ingredients
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16 ounces dried white hominy (we used Rancho Gordo brand), picked over and rinsed
- 8 cups water
- 2 tablespoons Revolution Barbecue Bird Brine
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- Water, to cover
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 1 bay leaf
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- 4 cups cooked pulled pork
- 2 tablespoons pork fat or bacon drippings
- 1½ cups diced yellow onion
- 3 garlic cloves, minced
- 3 tablespoons apple cider vinegar
- 3 tablespoons Revolution Barbecue North Carolina BBQ Rub
- 2 cups reserved hominy cooking liquid
- 4 cups low-sodium chicken stock
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- Sliced scallions
- Pickled red onions
- Cornbread or hush puppies
- Additional Revolution Barbecue North Carolina BBQ Rub
Directions
- Soak the Hominy: Rinse and pick over the dried hominy, then place it in a large bowl with 8 cups of water and 2 tablespoons of Revolution Barbecue Bird Brine. Soak at room temperature for 8 to 12 hours or overnight. Drain and discard the soaking liquid.
- Cook the Hominy: Transfer the soaked hominy to a large pot and cover with fresh water by 2 inches. Stir in granulated onion, granulated garlic, and the bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for 2½ to 3 hours, or until the hominy is tender but still chewy. Discard the bay leaf. Drain and reserve 2 cups of the cooking liquid.
- Sauté the Aromatics: In a Dutch oven or large pot over medium heat, melt the pork fat or bacon drippings. Add the diced onion and cook until soft, about 6 minutes. Stir in the minced garlic and cook for 1 minute more.
- Build the Stew: Add the cooked hominy and pulled pork to the pot. Stir in apple cider vinegar, reserved hominy liquid, chicken stock, and Revolution Barbecue North Carolina BBQ Rub. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the stew is slightly thickened but still loose and spoonable.
- Serve: Ladle into bowls and garnish with scallions and pickled red onions if using. Serve warm with cornbread or hush puppies.
