Slow Cooker Mustard Barbecued Pork

Farry Owens

By
@farryo

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!


Featured Pinch Tips Video

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/3 c
firmly packed light brown sugar
2-1/2 tsp
salt
1-1/2 tsp
garlic powder
1-1/2 tsp
paprika
1 1/2 tsp
ground red pepper
4-5 lb
pork shoulder roast, (boston butt)
3/4 c
yellow mustard
1/3 c
honey
1/4 c
apple cider vinegar
1-1/2 tsp
worcestershire sauce
1 tsp
onion powder

Directions Step-By-Step

1
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.
2
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.
3
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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtag: #barbecue