Slow-cooker Mustard Barbecued Pork
This recipe was inspired by the popular mustard barbecue sauce found in parts of South Carolina.
How to Make It
Step 1
Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.
Step 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.
Step 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.
Chef's Notes
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.
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ak2005's Review
Made this for the Super Bowl this year and now again for a dinner party. I have a 9-pound shoulder/butt, so I double the rub and marinade recipes. Instead of pouring all the marinade over the roast, I save half to serve as sauce. I cooked mine much longer, until it fell apart, but shredded it outside of the juices; in my experience, shredding the meat in the juices causes it to lose flavor more quickly. Served with baked beans, buns, chips, and brownies. A huge hit!
lizhurrry's Review
I usually leave BBQ pork to my husband, but when I saw this mustard vinegar combo, I wanted to try it myself. Pulling the pork (shredding) was time comsuming, but overall, it was well worth the time invested. Simple ingredients, simply delicious.
jotadito's Review
Fairly easy and good flavor, although we also found the mustard a bit too intense. Still, we gobbled it up.
lemonzest1's Review
I found the mustard to be a little over powering but still enjoyed it. It was even better the second day. I used the left overs to make pork enchilades
AmyNJames's Review
Everyone in my family loved this meat; and in my house, that's not usually the case. It's simple, mouth-watering and delicious.
jackie3556's Review
N/A
GOPchic's Review