Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This recipe was inspired by the popular mustard barbecue sauce found in parts of South Carolina.

Recipe by Southern Living January 2012

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Recipe Summary test

hands-on:
20 mins
total:
8 hrs 35 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

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  • 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.

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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