Slow-cooker Mustard Barbecued Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe was inspired by the popular mustard barbecue sauce found in parts of South Carolina. Ingredients:
1/3 cup firmly packed light brown sugar |
2 1/2 teaspoons salt |
1 1/2 teaspoons garlic powder |
1 1/2 teaspoons paprika |
1 teaspoon onion powder |
1/2 teaspoon ground red pepper |
1 (4- to 5-lb.) bone-in pork shoulder roast (boston butt) |
1 cup yellow mustard |
1/3 cup honey |
1/4 cup apple cider vinegar |
1 1/2 teaspoons worcestershire sauce |
Directions:
1. Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.
2. Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.
3. TRY THIS TWIST! South Carolina Sliders: Prepare recipe as directed. Bake 1 (15-oz.) package slider miniature sandwich buns according to package directions. Split buns. Spoon 1/4 cup barbecued pork and 1/4 cup Lowcountry Slaw onto each bun bottom. Cover with tops of buns, and serve immediately. Note: We tested with Pepperidge Farm Classic Sliders Mini Buns. Makes: 4 to 6 servings. Hands-on time: 10 min.; Total time: 9 hr., 10 min., including barbecued pork and slaw.
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