Slow-Cooker Mustard BBQ Pulled Pork

When I used to live 15 minutes away from my big sister, I used to crash her house for dinner all the time – because it was delicious and because I didn’t have to cook. Hah.  One day she had us over for pulled-pork that she made in the crockpot – it was so good, I had seconds.  And maybe thirds, I can’t remember.  But I was smart enough to get the recipe from her, and coincidentally, I already had it – in my Southern Living magazine.  The original recipe is here: http://www.myrecipes.com/recipe/slow-cooker-barbecued-pork-50400000118363/

I’ve kind of adapted it a little and used different mustards over the past few years that I’ve been making it and the results are always fantastic.  I like to serve it on the Hawaiian sweet rolls (kind of make sliders) with a creamy coleslaw.  KB and the kids love it too!

Start by making a dry rub – in a bowl, add brown sugar, salt, garlic powder, pepper, crushed red pepper and paprika.

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Place on top of your boneless pork shoulder.  I’m not going to lie – I used a bone-in pork shoulder because it was IMPOSSIBLE to find a boneless pork shoulder in the middle of nowhere where I live.

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In another small bowl, mix together the sauce – mustard, honey, vinegar and worcestercire sauce.

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Pour over the pork in the slow cooker.

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Cook on high for about 5 hours.

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Pull the pork out and shred using 2 forks.  Put the pork back in the sauce – you can leave the crockpot on “serve” or very low, until ready to eat.

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Serve over rolls with coleslaw and enjoy!

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Recipe:

3 lbs boneless pork shoulder

Rub:
1/2 cup brown sugar
1 teaspoon salt
1 1/2 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon crushed red pepper
1 teaspoon paprika

Sauce:
1 cup yellow mustard (or use another kind of mustard if desired)
1/3 cup honey
1/3 cup vinegar
2 Tablespoons worcestercire sauce

Place the pork shoulder in the base of a slow cooker.  Combine the ingredients for the rub in a small bowl.  Pour over pork shoulder.  Then combine the ingredients for the sauce in another small bowl.  Pour over the pork shoulder.  Cook on high for about 5 hours – or you could do low for about 6-7 hours.  Remove the pork from the crockpot and shred with 2 forks.  Put the shredded meat back into the sauce in the crockpot until ready to serve.  Serve over rolls with creamy coleslaw.

Enjoy!

Caroline