Slow Cooker Pulled Pork with Honey Mustard Barbecue Sauce
Slow Cooker Pulled Pork with Honey Mustard Barbecue Sauce
Melanie Richtman
Perfect Dinner Recipe
Products used: 4 Quart Slow Cooker, 1 Quart Saucepan
Products used: 4 Quart Slow Cooker, 1 Quart Saucepan
Ingredients
Pulled Pork & Dry Rub:
- 3-4 pound pork butt or shoulder
- 2 tablespoons of brown sugar
- 1 tablespoon of paprika
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 2 teaspoons of cumin
- 2 teaspoons of chili powder
- 1 teaspoon of oregano
- ½ cup of apple cider vinegar
- 1 cup of apple juice
- Salt and pepper to taste
Barbecue Sauce:
- ¾ cup of yellow mustard
- ½ cup of honey
- ½ cup of apple cider vinegar
- ¼ cup of brown sugar
- 2 tablespoons of ketchup
- 2 teaspoons of worcestershire sauce
- 1 teaspoon of garlic powder
- Splash of hot sauce, like
Directions
- Remove the pork from the fridge and bring to room temperature for at least 30 minutes.
- Combine the brown sugar, paprika, onion powder, garlic powder, cumin, chili powder, oregano, salt, and pepper to create a dry rub and rub it all over the pork.
- Place some oil in your stainless steel slow cooker pot and sear both sides of the pork for 3-5 minutes per side.
- Move the slow cooker pot to the slow cooker base and add the apple cider vinegar and apple juice. Cover, and cook on low heat for 8 hours or until the meat is fork tender.
- For the barbecue sauce, combine the yellow mustard, honey, apple cider vinegar, brown sugar, ketchup, worcestershire sauce, garlic powder, hot sauce, salt and pepper in a bowl and mix well.
- Using your stainless steel saucepan, simmer the barbecue sauce for 10 minutes. Let cool and refrigerate, covered, for as long as possible (ideally a day) to let the flavors combine.
- When ready to serve, heat up the barbecue sauce and mix with the shredded pulled pork. Serve with buns, coleslaw, or whatever sides you like!
