Sweet Mustard Crock Pot Pulled Pork

I've been looking around for a different flavor for my pork shoulder (butt) roast.  I already have my simple but versatile Crock Pot Pulled Pork which can be flavored any way you like it or mixed with my Whiskey BBQ Sauce for awesome sandwiches or knock yer socks off nachos.  My recipe for Beef Tostadas  can be made with pork instead of a beef roast.  We needed something different, something with more pizzazz so I threw a little mustard in the mix.  Definitely a ton of flavor now!  It's quite a vinegary-mustardy smell when it's cooking but it will mellow out some as the time goes on and it's mixed with the pork.

I used a 3-4 lb roast to work out the recipe.  That way if it didn't turn out I didn't waste a 7 pounder. The meat had a lot of flavor and it reminded me of a wonton appetizer from a chain restaurant.  I knew what I had to do.  Fry up some corn tortillas into taco shells (since I didn't have any in the house) and top it with my Creamy Coleslaw.  Perfect!  The only problem I had was that the roast didn't last long with the family and our lunches!  I knew I had to make another and so I pulled out the large roast this time so we have plenty for our meal, leftovers and the freezer.

Sweet Mustard Crock Pot Pulled Pork                                                  Printable Recipe

1 cup yellow mustard
2/3 cup dark brown sugar
2/3 cup soy sauce (or Fauxy Sauce (soy free))
2 Tablespoons chili powder
1/2 teaspoon dried onion powder
1/4 cup apple cider vinegar
7 pound pork shoulder (pork butt) roast


In small bowl, mix together all but the pork. 

Pour into 5+ quart crock pot.  Trim pork of any large pieces of fat.  Add to crock and turn to coat.  I jabbed mine with a knife for the sauce to penetrate the roast.  

Set on low and cook for 8 to 9 hours or until meat shreds easily with a fork.

Remove pork from crock and shred.

Strain sauce through a sieve and pour over the meat.  The meat will soak some of the sauce back up.  The extra sauce also makes it easier for reheating after you have had it in the fridge or freezer.

It's good as-is, in a bun, tortilla or my new fav...in a taco shell!  I topped mine with my creamy coleslaw, that's all it needed!