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Tender Slow Cooker Pulled Pork Recipe with Easy Tangy Mustard BBQ Sauce

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A simple and flavorful slow cooker pulled pork recipe featuring a tangy mustard BBQ sauce that results in tender, juicy meat perfect for sandwiches or bowls.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), well-marbled
  • ½ cup yellow mustard
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • 1 teaspoon black pepper, freshly ground if possible
  • 2 tablespoons olive oil (optional, for searing)
  • ½ cup water or chicken broth

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the spice blend all over the pork and let it sit at room temperature for about 10 minutes.
  2. In a medium bowl, whisk together yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, and a pinch of salt and pepper to make the BBQ sauce. Adjust sweetness or tanginess to taste.
  3. Optional: Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides for 4-5 minutes per side to caramelize and lock in juices.
  4. Transfer the pork shoulder to the slow cooker. Pour the mustard BBQ sauce evenly over the pork. Add water or chicken broth around the edges to keep the pork moist.
  5. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours until the pork is fork-tender and shreds easily. Avoid lifting the lid frequently.
  6. Remove the pork from the slow cooker and shred it using two forks or your hands. Return the shredded pork to the slow cooker and stir into the sauce. Let it sit for 10-15 minutes to absorb the flavors.
  7. Serve warm on sandwich buns, over rice, or with your favorite sides like coleslaw or pickles.

Notes

Searing the pork before slow cooking adds flavor but can be skipped if short on time. If the sauce is too thin after cooking, reduce it by cooking on HIGH with the lid off for 15-20 minutes. Use gluten-free Worcestershire sauce for a gluten-free version. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, slow cooker, mustard BBQ sauce, easy dinner, tender pork, crockpot recipe, barbecue, comfort food

Find it online: https://chrisfeasts.com/tender-slow-cooker-pulled-pork-recipe-with-easy-tangy-mustard-bbq-sauce/