Tender pork with a tangy & slightly sweet mustard-based “Carolina” style BBQ. The South on a bun!
This recipe makes enough to feed an army…or a Super Bowl party crowd! The barbecue freezes well, so you can use half now, and save the other half for a quick dinner another time. You will start this the evening before you wish to serve it.
You’ll want a “Boston Butt” Pork roast. This one was about 9 1/2 lbs. Trim off any excessive chunks of fat, but don’t worry about being too aggressive with the trimming. This is after I trimmed mine. Pat it dry and salt & pepper both sides well.
In a Dutch oven, heat some oil, a couple tablespoons, until very hot. Lay the roast in there, and let it sizzle and pop for about 3 or 4 minutes. Turn it over and brown the other side.
Do this with every surface that you safely can. I even do the sides, holding it with my tongs.
Once you have browned the roast, set it in your crockpot.
In a dish, combine a cup of chicken broth, and a quarter cup of red wine.
Add a teaspoon of garlic powder
A Tablespoon of Liquid Smoke
and some salt and ground pepper, about a teaspoon or so.
Give it a stir, and pour it over your roast.
Put the lid on your slow-cooker, set it to low, and go to bed…..allow it to cook 8-10 hours.
When you get up in the morning, you are going to want to dive into pork for breakfast, because your home is going to be smelling so good!
In a saucepan, combine 2 cups of classic yellow Mustard and 1/2 a cup of Water.
Add a cup and a half of Apple Cider Vinegar
Half a cup of Brown Sugar
A quarter cup of Chili Powder
Half a teaspoon of Cayenne Pepper
Two teaspoons of ground Black Pepper
a quarter cup of Butter
Mix this all together.
And finally, add 2 teaspoons Soy Sauce and 2 tablespoons Liquid Smoke
Bring this all to a gentle boil, reduce the heat and let it simmer for 15 minutes, stirring occasionally.
Transfer the roast to a large platter or pan. You’ll have to be careful, because this may fall apart while your moving it. With a couple forks, just pull it all apart. Discard any large chunks of fat and any bones.
Discard the liquid that remained in the slow-cooker.
Put the shredded meat back into the slow-cooker.
Now ladle half of the sauce over the meat.
Add a half a cup of chicken broth
Give this a gentle turn with some tongs, to mix it together.
Put the lid back on your slow-cooker and let it go on low for the day….about 6-8 hours.
But before you walk away, go back to that rest of the sauce. Take half of it, and put it in a jar or bottle. The other half, you’ll add some Red Pepper Flakes…about 2 teaspoons.
Let this simmer on low for about 20-25 minutes. Give it a taste. If you want more heat, add a few drops of Tobasco sauce, or a little more ground Cayenne Pepper, until it is where you want it to be.
Put it in a serving jar/bottle as well. Store these in the fridge until dinner time.
When dinner time rolls around, and your stomach is screaming at you, “Feed Me NOW!!!” … place some of the pulled pork on a roll. Here we used soft “Hawaiian” dinner roll, but you could use potato rolls, brotchen, burger buns…whatever you like.
Then drizzle whichever sauce you prefer, over the top.
I loved this message that I received from fellow Army Wife Becca:
I have to share our funny moving story. The packers were supposed to come Friday to start packing. So I planned to stop dinners then. I have food for breakfast and lunch, but I did not want to search through boxes to cook dinners. Not this time! LOL Well, they say they will pack in 1 day on Monday. So back to cooking. And family are coming into town for Denny’s graduation. I said I’d do Pulled Pork for ease. Denny says, “But we do not have enough Awesome Sauce.” (Your Carolina Style BBQ Sauce) I said, “Well, I guess you have to use regular this time.” Que blank stare. He says, “Nay, I think you should make some, and we will just have to add a little cooler to transport it in the move.” You have created a monster, my friend. LOL