Disclaimer: This is a collaboration with Colman’s Mustard. All opinions are my own.
This juicy slow-cooker pulled pork is a year-round staple in our house…I can’t believe it’s not on the blog yet. Using a quick dry rub, this pork butt cooks slowly for over 12 hours. YUM!
Growing up, I never liked mustard. Somehow, through the years, I’ve grown to love it and now it’s used daily in our house. Did you know mustard adds such a great pop of flavor for marinades and dry rubs, too? I can’t make my tuna salad without Colman’s dry mustard–it’s just not the same!
This pulled pork recipe uses both dry and prepared mustard–yet even non-mustard lovers enjoy it. Once it’s cooked, the traditional mustard flavor is hardly detectable, it simply adds a wonderful flavor to the dish. Did you know mustard can also tenderize meat?
The key to pulled pork being juicy and tender is cooking it super slow. Pork butt is traditionally a tougher cut of meat, so it takes a little time for the fat and meat to break down. In the end, you’ll get melt in your mouth pork, but don’t rush it! I like to set my slow-cooker on LOW heat and let it go for at least 12 hours. Overnight is best, then I check on it in the morning and continue to cook it all day until dinner. It won’t dry out, I promise!
This time of year, watch your grocery store for pork sales. Meijer had pork butt on sale for $0.99/lb! I always get two–one for the freezer and one to cook. If I know we’re not going to eat all of the cooked pulled pork right away, I put it in the freezer in one pound portions. You’re going to want to look for a pork butt or shoulder cut, preferably no bone…but the bone can easily be removed after cooking. Sometimes the cut will say Boston Roast/Cut, also.
While pulled pork is usually paired with BBQ sauce, this can also be used with teriyaki or for carnitas–the dry rub has a universal seasoning. This time around, though, we used our favorite BBQ sauce.
- Pork Butt Roast- 7 to 9 pounds
- 1 cup onion , chopped
- 1 chipotle in adobo sauce* , chopped
- 1/3 cup brown sugar
- 1.5 Tablespoons Colman's Dry Mustard
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Garlic Powder
- 1 teaspoon ground pepper
- 1/8-1/4 cup Colman's Mustard
- Optional: Favorite BBQ sauce
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In a small bowl, add brown sugar, dry mustard, smoked paprika, garlic powder and pepper. Mix with a fork and set aside.
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Spray slow-cooker pan with cooking spray. Add chopped onions and chipotle
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Remove pork roast from packaging and rinse with water. Place onto a cutting board.
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Carefully sprinkle the dry rub on all sides of the pork. Massage into meat.
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Place pork on top of onions in the slow-cooker. Heat to LOW for 8 hours.
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Cook on low, flipping occasionally. I have cooked mine up to 14 hours--it won't dry out!
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Once falling apart, simply shred with fork or BBQ tongs. If there is any extra liquid, drain, if desired.
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Optional: serve with BBQ sauce.
*Chipotles in adobo are smoked jalapenos found in the ethnic aisle.
The longer it cooks, the better--feel free to keep on warm after finished cooking if serving at a party.
This freezes well! To defrost, place in refrigerator overnight.
If serving with BBQ sauce, I like to put a little on the pork, but also serve it on the side, to taste. Look how juicy and delish that turned out! If you’re planning on freezing part of the pork, I would take out what you’re planning to eat and mix the BBQ sauce in a bowl, leaving the pork to be frozen plain.
How do you like to eat your pulled pork? Have you tried Colman’s Dry Mustard before?
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