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Recipe courtesy of Tanya Holland

Show: Melting Pot

Episode: The Soul Kitchen--Jazz and Reggae Supper Party

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Total:: 4 hr 35 min
Prep:: 15 min
Cook:: 4 hr 20 min

Yield:: 10 servings

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.

My Private Notes

Name: Mustard Bbq Pulled Pork
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT4H20M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: 10 servings
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