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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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