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:

Equipment:

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:

covered percent of daily need