This pulled pork is slow-cooked in a crockpot, shredded, then tossed with a quick homemade mustard BBQ sauce—perfect for sliders or quesadillas.
I love using the slow cooker in cooler months, and this Mustard BBQ Pulled Pork is a fall favorite. The pork simmers slowly in broth and a few seasonings until it becomes tender and shreddable. After shredding, you mix it with a tangy mustard-based BBQ sauce for a simple, flavorful meal. Serve on soft rolls or use leftovers in quesadillas for an easy weeknight dinner.
The mustard BBQ sauce is the star here. Don’t be surprised by the mustard—this sauce is essentially a classic BBQ sauce where mustard replaces ketchup, providing a bright, tangy flavor that balances the sweetness of brown sugar and the acidity of vinegar.
We enjoyed this pulled pork hot off the cooker and reheated the leftovers in quesadillas the next day. The sauce is mild by default; increase the hot sauce to taste if you prefer more heat. Slider-size portions on dinner rolls are great for gatherings or game day snacks.
Mustard BBQ Pulled Pork
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Ingredients
Pork:
- 3 lbs boneless pork butt roast
- 1 cup chicken or vegetable broth
- 1 tsp Morton’s Nature’s Seasons (or salt and pepper)
- ¼ tsp garlic salt
Mustard BBQ Sauce: (YIELD: 1 ½ cups or 12 oz)
- ¾ cup yellow mustard
- ¾ cup brown sugar, gently packed
- ¼ cup distilled white vinegar
- 1 Tbsp Worcestershire sauce
- 1 ½ tsp hot sauce (Tapatio or Tabasco)
- 1 tsp salt
- 1 tsp pepper
Instructions
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Lightly grease the inside of a slow cooker. Place the pork roast in the cooker and add the broth. Sprinkle the Morton’s Nature’s Seasons (or salt and pepper) and garlic salt over the pork.
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Cook on LOW for 5 to 6 hours or on HIGH for about 4 hours, until the pork is tender and shreds easily.
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Remove the meat from the slow cooker and shred, discarding any large pieces of fat. Strain the cooking liquid through a mesh sieve into a bowl and reserve at least 1 cup of the liquid.
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Return the shredded pork to the slow cooker and add enough reserved liquid to keep the meat moist but not watery—about 1 to 1 ½ cups.
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Whisk together the mustard BBQ sauce ingredients, tasting and adjusting the heat with additional hot sauce if desired. Pour the sauce over the shredded pork, stir to combine, and warm in the slow cooker for 10 to 15 minutes, or until heated through.
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Serve the pulled pork on rolls, as sliders, or inside quesadillas.
Notes
- Adjust hot sauce to control the heat level. Leftovers reheat well and work perfectly in quesadillas.
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