Carolina Tangy Mustard Pulled Pork
When things get busy, a slow cooker is your best friend! This awesome recipe combines the flavors of Carolina-style tangy mustard bbq sauce with melt-in-your-mouth pork - it's so easy that it will become a weeknight staple!
Equipment
- Slow cooker
Ingredients
- 4 tbsp Weber® Tangy Mustard Carolina Seasoning
- 1 tbsp Members Mark™ Minced Garlic
- 2 lbs Boneless pork shoulder (pork butt)
- Members Mark™ Sea Salt and Ground Black Pepper, to taste
- 1 cup Member’s Mark™ Organic Chicken Stock
- 1/4 Onion
Instructions
- In a small bowl, mix together 3 tablespoons Weber® Tangy Mustard Carolina Seasoning and Members Mark™ Minced Garlic.
- Season the pork all over with the mixture. Add salt and pepper to taste.
- In a measuring cup measure out the 1/2 cup of stock and add 1 tablespoon of the Weber® Tangy Mustard Carolina seasoning, whisk together.
- Pour the stock mixture in the bottom of the crock pot, place the pork in the crockpot. Add the onion to the sides of the pork.
- Cover and let cook on low for 4 hours.
- When the pork is done cooking, and has reached an internal temperature 190 degrees, remove to a large cutting board. Let sit for 20 minutes before shredding with a fork.
- *Take the leftover liquid from the crockpot and strain it to remove any solids. You can add it to the shredded pork.