Inglehoffer Stone Ground Pulled Pork with Mustard BBQ Sauce
Ingredients
- 3-4 lbs pork shoulder
- 2 tsp salt
- 1 tsp pepper
- 1/2 cup Inglehoffer Stone Ground Mustard
- 1/4 cup light brown sugar
- 1/2 cup low sodium chicken broth
- 4 garlic cloves, smashed
- 1 small yellow onion, chopped
- Hamburger buns
Mustard BBQ Sauce
- 1 cup Ingelhoffer Stone Ground Mustard
- 1/2 cup apple cider vinegar
- 1/2 cup honey
- 1/2 cup light brown sugar
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp hot sauce
- Salt and pepper to taste
Cloeslaw
- Shredded coleslaw mix
(green and red cabbage, carrots) - 1/2 cup mayonnaise
- 3 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1 tsp garlic powder
- 1/2 tsp celery seed
- Salt and pepper to taste
Optional: Spicy Stone Ground Pickles
- 2 tsp Ingelhoffer Stone Ground Mustard
- 1/2 cup apple cider vinegar
- 1/3 cup water
- 1 garlic clove, smashed
- 2 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp red pepper flakes (optional)
- Pickles, sliced
Instructions
- Remove excess fat from the pork and place in a crockpot.
- Season with salt and pepper.
- Rub with mustard and brown sugar until covered.
- Pour chicken broth into the crockpot and add the garlic cloves.
- Cook for 6 to 8 hours on low or 4 to 5 hours on high until the internal temperature reaches 170 degrees and the pork pulls apart easily.
- Meanwhile, combine all sauce ingredients in a saucepan and simmer over medium heat, stirring gently until the sugar dissolves. The sauce can be made in advance and stored in your refrigerator. Simply reheat it before serving.
- Meanwhile, in a large bowl, combine all coleslaw ingredients and toss until the cabbage mixture is evenly coated. Chill for 2 hours before serving. The longer it chills, the better it’ll taste.
- If making the Spicy Stone Ground Pickles: combine all ingredients (except cucumbers) in a small saucepan and cook over medium heat. Once simmering, add the cucumbers, remove from heat, and allow to cool to room temperature.
- When the pork is done, remove it from the crockpot and place on a cutting board. Save some liquid from the crockpot to add to leftovers so they don’t dry out in the refrigerator.
- Shred the pork with 2 forks and discard any excess fat.
- Toss the pulled pork with the sauce.
- Top hamburger buns with pork, coleslaw, and spicy pickles and drizzle with more sauce.
- Enjoy!