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
Ingredients
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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
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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!
