Mustard BBQ Pulled Pork

Mustard BBQ Pulled Pork is a main course that serves 12. For $1.47 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 194 calories, 27g of protein, and 3g of fat. This recipe is typical of American cuisine. A mixture of vegetable broth, salt, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people made this recipe, and 115 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Dessert Now Dinner Later. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a solid spoonacular score of 65%. Try Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions, Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce, and Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches for similar recipes.

Servings: 12

 

Ingredients:

3/4 cup brown sugar, packed

1/4 tsp garlic salt

1 tsp pepper

3 lbs pork sirloin roast

1 tsp salt

1 cup chicken or vegetable broth

1/4 cup white vinegar

1 Tbsp worcestershire

3/4 cup yellow mustard

1 tsp Morton's Nature's Seasons (or you can go simple with salt and pepper)

1 1/2 tsp Tapatio (or Tobasco)

Equipment:

slow cooker

sieve

bowl

whisk

Cooking instruction summary:

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.

 

Step by step:


1. Lightly grease the inside of a slow cooker.

2. 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.

3. Remove meat from slow cooker and shred.

4. Drain liquid through a mesh sieve into a bowl and SAVE at least 1 cup of the liquid.

5. 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.

6. Whisk ingredients for the mustard bbq sauce. Taste and adjust to desired heat with additional Tapatio.

7. Pour sauce over shredded meat, mix, and let warm in the slow cooker for 10 to 15 minutes or until heated through.

8. Serve on rolls or inside quesadillas.


Nutrition Information:

Quickview
194k Calories
26g Protein
2g Total Fat
14g Carbs
11% Health Score
Limit These
Calories
194k
10%

Fat
2g
4%

  Saturated Fat
0.64g
4%

Carbohydrates
14g
5%

  Sugar
13g
15%

Cholesterol
70mg
23%

Sodium
571mg
25%

Get Enough Of These
Protein
26g
53%

Vitamin B1
0.8mg
53%

Selenium
35µg
50%

Vitamin B3
8mg
41%

Vitamin B6
0.8mg
40%

Phosphorus
281mg
28%

Vitamin B2
0.41mg
24%

Zinc
2mg
16%

Potassium
505mg
14%

Vitamin B5
1mg
11%

Vitamin B12
0.6µg
10%

Magnesium
37mg
9%

Iron
1mg
7%

Manganese
0.11mg
5%

Copper
0.1mg
5%

Calcium
28mg
3%

Fiber
0.56g
2%

Vitamin A
54IU
1%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

A monastery in the English countryside had fallen on hard times, and decided to establish a business to defray their expenses, such as a bakery or winery. Being English, however, they decided to open a fish-and-chips restaurant. The establishment soon became very popular, attracting people from all over. One city fellow, thinking himself clever, asked one of the brothers standing nearby, "I suppose you're the 'fish friar'?" "No", answered the brother levelly, "I'm the 'chip monk'".

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