Slow-cooker Mustard Barbecued Pork

This recipe was inspired by the popular mustard barbecue sauce found in parts of South Carolina. Enjoy it plain or spend a little more time using it for Down-South Banh Mi (pictured) or South Carolina Sliders.

Ingredients:

• 1/3 cup firmly packed light brown sugar
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground red pepper
• 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt) 
• 1 cup yellow mustard
• 1/3 cup honey
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce

Directions:

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

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.

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.

Note: 

 

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.

Southern Living
JANUARY 2012