Slow Cooker BBQ

Slow Cooker Pulled Pork with Vinegar-Mustard Sauce

This recipe is the perfect slow cooker recipe. The only other kitchen item needed is a sauce pan for the sauce, after the pork has cooked, and cole slaw and butter bread for a delicious and filling pork sandwich.

Ingredients:

1 6-8 pound pork butt
3/4-1 cup brown sugar
2-3 tablespoons sea salt
1 1/2 tablespoon garlic salt
1 teaspoon chili powder
1-2 tablespoons Worcestershire sauce

Directions:
Mix the sugar, sea salt, garlic salt, and chili powder together in a small bowl. Rub all over the pork, and place pork in a large bowl with plastic wrap over it. Set in the refrigerator for 2-4 hours or over night.

Place the pork butt in the slow cooker, pour Worcestershire sauce over it, cover, and cook on high for 2 hours. Then turn to low for another 4-6 hours (or keep it on high for 4-5 hours). Cook until pork is 165-170 and falling apart.

Take the pork out and place in a large dish or bowl. Pour 1 1/2 to 2 cups of the liquid into a sauce pan and prepare sauce.

Vinegar Mustard Sauce

Ingredients:

1/4 to 1/2 cup brown sugar
3/4 cup mustard (yellow)
3 tablespoons (more if desired)  ketchup
1/4 cup vinegar

Directions:

Place all ingredients into the sauce pan. Turn to medium high heat, and let the sauce come to a slight boil until the ingredients have dissolved. Turn to low for about 5-10 minutes, stirring several times. Pour over the meat or use as a side sauce.

The sauce needs no salt thanks to the liquid from the pork, and it goes perfectly with the pulled pork. Serve between two slices of butter bread with some cole slaw and enjoy.