Crockpot Pulled Pork with Honey-Mustard BBQ Sauce
Ingredients
The Pork
-
1
small
yellow onion
-
3
lb
boneless pork butt
The Rub
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
¾
teaspoon
smoked paprika
-
½
teaspoon
dried thyme
-
½
teaspoon
fine salt
-
¼
teaspoon
ground cumin
-
¼
teaspoon
black pepper
The Honey-Mustard BBQ Sauce
-
½
cup
Dijon Mustard
-
¼
cup
honey
-
2
tablespoons
apple cider vinegar
-
½
teaspoon
Worcestershire sauce
-
1
teaspoon
chili powder
-
¼
teaspoon
smoked paprika
-
to taste
fine salt and black pepper
-
a few drops
liquid smoke (optional)
Optional for Serving
-
baked sweet potatoes or potatoes
-
buns (gluten-free, if needed)
-
sliced green onions
-
Primal Kitchen Golden BBQ Sauce
Instructions
- Place sliced onion in the bottom of a slow cooker set on LOW heat.
- Pat the pork butt dry and set aside while making the rub.
- Combine onion powder, garlic powder, smoked paprika, dried thyme, salt, cumin, and black pepper in a small bowl to create the rub.
- Rub the spice mixture onto the pork and place it on top of the onions in the slow cooker. Cover and cook on low for 8-10 hours until tender.
- While the pork cooks, make the barbecue sauce by combining Dijon mustard, honey, vinegar, Worcestershire sauce, chili powder, and smoked paprika in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes until thickened.
- Once the pork is done, remove it and the onions from the slow cooker. Shred the pork with two forks and season with cooking liquid, salt, and black pepper to taste. Serve with the Honey-Mustard BBQ Sauce.
Nutrition Facts (estimated)
Servings
8
Calories
407
Total fat
18g
Total carbohydrates
11g
Total protein
44g
Sodium
648mg
Cholesterol
139mg
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