This recipe gives a different take on regular barbecue. When I made it, my husband said "that is the best barbecue I have ever had". Made my day! A very different take on regular barbecue but well worth trying! I hope you enjoy it as much as we did! This will freeze beautifully in an airtight container for up to 3 months... if you have any leftovers!
First sear your pork roast in a hot pan in just a little oil to seal in the juices. This definitely makes a difference in the overall taste. Brown on all sides.
Stir together the brown sugar, salt, garlic powder, paprika, onion powder and red pepper. Rub this mixture over the pork roast. Place roast in a lightly greased 6-qt. slow cooker.
Whisk together mustard, honey, apple cider vinegar and Worcestershire sauce. Pour mustard mixture over top of roast. Cover and cook on LOW 8-10 hours or on HIGH 4-6 hours or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork in a separate plate removing excess fat as desired. Pour remaining sauce in crock pot over your shredded pork and mix in well.