This recipe was inspired by the popular mustard barbecue sauce found in parts of South Carolina.
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
How to Make It
Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.
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.
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.
To make ahead, prepare recipe as directed, and let pork cool completely (about 1 hour), stirring occasionally. Freeze in an airtight container up to 3 months.