Mustard BBQ pulled pork sandwiches are slow cooked pork with a delicious mustard BBQ sauce.
HELLO! I’m Amber and I blog at Dessert Now, Dinner Later! where no one will judge if you eat your dessert first! 😉 I’m happy to be here to help Lauren out while she takes some time off for maternity leave.
We’re talking dinners today, which is totally not my usual style, but one of my favorite things about fall is using my slow cooker! When it turns cold outside, I get lazy when it comes to cooking dinner, so the crockpot can be a huge lifesaver!
It’s not often that our family eats other meats besides chicken and ground beef, so when I go all out and buy a roast, let’s just say we make the most of it and use it for several different kinds of meals. This Mustard BBQ Pulled Pork is fabulous in sliders (think football food) and in quesadillas! You can also put it on top of a green salad with black beans and corn if you like!
Let’s talk about this Mustard BBQ Sauce for a minute because it’s the star of the show! Don’t let the mustard throw you off! It’s basically regular BBQ sauce made with mustard instead of ketchup, but the mustard really gives it a kick/tang that the ketchup just doesn’t.
This meat makes a lot for our young family of four, so it’s great for second dinners. Like I said: sliders the first night, quesadillas the next, etc. Have fun with it!
Mustard BBQ Pulled Pork
- 3 pounds pork sirloin roast
- 1 cup low-sodium chicken broth
- 1 teaspoon Morton's Nature's Seasons (or you can go simple with salt and pepper)
- 1/4 teaspoon garlic salt
Mustard BBQ Sauce (1 1/2 cups or 12 oz)
- 3/4 cup yellow mustard
- 3/4 cup light brown sugar , packed
- 1/4 cup white vinegar
- 1 Tablespoon Worcestershire sauce
- 1 1/2 teaspoons Tapatios (or Tobasco)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Lightly grease the inside of a slow cooker. Place pork roast and broth inside. Sprinkle seasonings over the pork.
- Cook on LOW for 5 to 6 hours or HIGH for 4 hours; until meat is cooked through and shreddable.
- Remove meat from slow cooker and shred. Drain liquid through a mesh sieve into a bowl and SAVE at least 1 cup of the liquid.
- Place shredded meat back in the slow cooker and add enough of the saved liquid to keep the meat moist but not drippy; about 1 to 1 1/2 cups.
- Whisk ingredients for the mustard bbq sauce. Taste and adjust to desired heat with additional Tapatio. Pour sauce over shredded meat, mix, and let warm in the slow cooker for 10 to 15 minutes or until heated through.
- Serve on rolls or inside quesadillas.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.