Crockpot Carolina Gold Mustard BBQ Pulled Pork Step-by-step instructions

Before you start

Before starting, pat the pork shoulder dry with paper towels so the rub adheres well. Measure out the spices and have the vinegar and broth ready. The slow cooker insert should be clean and dry. If you plan to make your own mustard sauce and slaw, prepare them ahead of time so they’re ready when the pork finishes.

Set out the buns and pickles. The pork needs a full nine hours on LOW, so start it in the morning for an evening meal. Clear space in the refrigerator for any leftovers—this recipe makes a generous batch.

Instructions

Season and Set

1. 1Season the Pork
   In a small bowl, stir together the black pepper, cayenne, and brown sugar. Rub the mixture all over the pork shoulder, pressing lightly so it adheres. Place the seasoned pork into the slow cooker insert.
   Look for The rub forms a fragrant, dark crust on the meat.
   Tip Rub the spice mixture evenly, including the sides and any crevices.
2. 2Add the Cooking Liquid
   Pour the apple cider vinegar and smoky chicken broth around the base of the pork, being careful not to rinse off the rub. The liquid should come up about 1/4 inch around the meat.
   Look for The liquid pools around the pork, steaming with the spices.
   Tip Keep the rub on top of the meat; the liquid is for moisture, not for washing the seasoning.

The pork shoulder is evenly coated with the dark, fragrant rub, with the vinegar and broth pooling around the base. The spices smell warm and slightly sweet, with a hint of heat. The slow cooker is ready to go. Before moving on, ensure the rub is evenly distributed and the liquid hasn’t washed it off. The meat should be nestled snugly in the insert.

Slow-Cook and Shred

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 9 hours, until the pork is fork-tender and the bone pulls free cleanly. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat is deeply browned, and the bone wiggles easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork isn't falling apart after 9 hours, continue cooking in 30-minute increments.
4. 4Shred the Pork
   Transfer the pork to a cutting board. Let it rest for at least 3 minutes. Using two forks, shred the meat into bite-size pieces, discarding any excess fat and the bone.
   Look for The meat pulls apart easily into moist, tender strands.
   Tip For finer shreds, use your fingers once the meat is cool enough to handle.

After nine hours, the kitchen is filled with a rich, savory aroma. The pork is deeply browned, and the bone wiggles easily when touched. The meat is fork-tender, pulling apart into moist strands with little effort.

The cooking liquid has reduced slightly, leaving a concentrated broth. Before shredding, let the meat rest for at least 3 minutes, then discard any large fat pieces.

Sauce and Serve

5. 5Fold in the Mustard Sauce
   Return the shredded pork to the slow cooker. Pour the mustard-honey barbecue sauce over the meat and fold gently until every piece is coated. Let it warm through on LOW for 15–20 minutes, stirring once.
   Look for The pork turns glossy and golden as the sauce clings to every strand.
   Tip Taste and add a pinch of salt if needed, but the sauce is usually seasoned enough.
6. 6Serve on Buns
   Pile the pulled pork generously onto sesame hamburger buns. Top with crunchy vinegar slaw and crinkle-cut pickles. Serve immediately while warm.
   Look for The buns are piled high with golden pork, bright slaw, and pickles.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Toast the buns lightly for extra crunch if desired.

The shredded pork is coated in a glossy, golden mustard sauce that clings to every strand. The sauce is tangy, slightly sweet, and has a gentle kick. The buns are piled high with the pork, topped with crunchy slaw and pickles. The contrast of textures—tender meat, crisp slaw, and soft bun—is perfect. Serve immediately while everything is warm.

Common mistakes

One common mistake is removing the lid too often during cooking. Each time the lid is lifted, heat escapes and the cooking time extends. Trust the slow cooker and keep the lid on. Another mistake is shredding the pork too early—if the meat still resists, it needs more time.

Also, don’t skip the rest after cooking; letting the meat rest for at least 3 minutes allows the juices to redistribute, making the shreds more moist. Finally, be careful not to add too much liquid; the pork will release its own juices, and a watery sauce will dilute the flavor.

How to tell it’s done

The pork is done when it is fork-tender and the bone pulls out with no resistance. The internal temperature should read at least 145°F (63°C) for food safety, but for pulled pork it will be much higher—typically around 195–205°F (90–96°C)—which is what allows the collagen to break down.

After shredding, let the meat rest for at least 3 minutes before serving. The sauce should be warmed through and cling to the meat. If the pork seems dry, stir in a few tablespoons of the cooking liquid before adding the sauce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Ground meat: 160°F (71°C) in the thickest part