Easy Tangy Mustard Crockpot Pulled Pork Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near a power outlet. Slice your onions into uniform strips to ensure they cook evenly.

Have your pork butt ready, and if it is very large, you may cut it into two or three large chunks to fit comfortably inside the vessel, which also helps it cook more uniformly.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker base
   Place the raw pork butt into the bottom of the slow cooker. Scatter the sliced onions evenly over and around the pork to create a flavorful bed for the meat to cook in.
   Look for The onions should form a base layer in the cooker.
   Tip Ensure the pork sits flat for even cooking.

The pork should be nestled firmly at the bottom of the cooker, surrounded by the onion strips. Everything should be arranged in a single layer if possible, with the onions providing a flavorful cushion that prevents the meat from burning against the base of the insert as it begins to heat up.

Slow cooking the pork

2. 2Season and cook
   Sprinkle the brown sugar over the pork. Pour the yellow mustard sauce over the top, ensuring it coats the meat well. Cover and cook on low for about 8 hours until the pork reaches an internal temperature of at least 145°F (63°C), then allow the meat to rest for at least 3 minutes.
   Look for The sauce will combine with the juices to create a glaze.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first few hours.

The kitchen should be filled with a savory, slightly sweet aroma as the pork cooks. After the allotted time, check that the meat is fork-tender.

The sauce will have reduced slightly, becoming concentrated and flavorful, while the onions should be soft and translucent, having fully incorporated their flavor into the pork.

Shredding and finishing

3. 3Shred and serve
   Remove the pork from the slow cooker and transfer it to a cutting board or platter. Use two forks to shred the tender meat, mixing it with the juices from the pot before serving on a plate.
   Look for The meat should pull apart easily with a fork.
   Tip Combine the shredded meat with the cooking liquid to keep it moist.

Once rested, the pork should be easy to pull apart. The shredded meat should look glossy and moist. Ensure the meat is thoroughly tossed with the remaining juices in the slow cooker before plating to maximize flavor in every bite. The final texture should be soft, juicy, and perfectly seasoned.

Common mistakes

A common mistake is overcrowding the slow cooker with too much liquid. The onions and the pork itself will release a significant amount of juices, so there is no need to add water or broth.

Another error is shredding the meat while it is too hot; allowing it to rest for at least 10 minutes ensures that the juices are redistributed, keeping the meat succulent.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and the meat fibers pull apart easily with the slightest pressure from a fork.

It should be tender enough to shred without resistance, and the sauce should be thick and glossy, coating the meat thoroughly without being overly watery or thin.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest