All you can taste is the mustard. I used French's which I love on hamburgers and hotdogs, but did not enjoy on this pork.
South Carolina Sliders
More From Southern Living
Total: 9 Hours, 10 Minutes
- 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
- 1 (15-oz.) package slider miniature sandwich buns
- Lowcountry Slaw
- 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. Bake slider 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.
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.
We tested with Pepperidge Farm Classic Sliders Mini Buns.
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