Photo: Mustard Bbq Pulled Pork Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 1/2 cups chopped white onions
- 2 tablespoons minced garlic
- 1 cup cider vinegar
- 1 cup water
- 1 1/2 tablespoons dry mustard
- 2 tablespoons yellow mustard seeds
- 1/2 teaspoon cayenne pepper
- 1 cup granulated sugar
- 1 tablespoon Worcestershire sauce
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 tablespoon crushed red chili flakes
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper
- 5 pounds pork shoulder, cut into 2-inch cubes
Directions
In a saucepan melt butter and add onions and garlic and saute until translucent. Add remaining ingredients and bring to a boil, then simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3 hours until fork tender enough to pull with fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and sesame seed buns.
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By xsjoy
on January 21, 2012
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Hands down the BEST pulled pork recipe you will ever make. I have been making this for years and now my family will not order pulled pork when we go out because they are always disappointed. My sister had an Italian exchange student stay with her and he said it was his favorite meal for his entire visit. Another foodie friend said it was the best sandwhich he had ever eaten. I have even made it in a pressure cooker when pressed for time. I serve it with a crunchy non mayo minted slaw that was originally included with the recipe. Absolutely delicious!!
By bdallas1_1690207
Chino Hills, CA
on September 25, 2011
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This is the best I have ever tried.
By jackie_1284990
Grand Junction, CO
on February 18, 2010
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This is the all-time BEST recipe for pulled pork. We love pulled pork and make it quite often. My husband isn't a huge mustard fan, so I decreased that by half. Also used chicken stock rather than water and cut down the vinegar. One final addition for color was a 1/2 plain old jar bbq sauce.
I put this on the stove and forgot about it. (I wouldn't recommend this! The sauce reduced in 2.5 hrs to a dark brown wonderfully flavorful glaze rather than a sauce. The pork was finger tender and moist. Absolutely delicious!
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