Crockpot Carolina Gold Mustard BBQ Pulled Pork Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, choose a pork shoulder with good marbling. The fat renders during the long cook, keeping the meat moist and adding richness. If you prefer a spicier kick, increase the cayenne to 1 1/2 teaspoons, or serve extra hot sauce on the side.

To make the slaw extra crunchy, toss it with the dressing just before serving so the cabbage stays crisp. Toasting the buns lightly in a skillet or under the broiler adds a pleasant texture that holds up to the saucy pork.

When shredding the pork, use two forks to pull the meat apart in the direction of the grain for longer, more elegant strands. If the sauce is too thick, thin it with a splash of apple cider vinegar or broth.

If it’s too thin, let it simmer on the stovetop for a few minutes to reduce. The pulled pork can be kept warm in the slow cooker on the 'Warm' setting for up to an hour before serving. Stir occasionally to ensure even coating.

Variations

• Spicy Carolina Gold: Increase the cayenne to 2 teaspoons and add 1 tablespoon of hot sauce to the mustard sauce. Serve with extra pickled jalapeños for a fiery kick.
• Honey-Mustard Glazed: Brush the buns with melted butter and sprinkle with sesame seeds before toasting. Drizzle extra honey over the pulled pork just before serving for a sweeter finish.
• Smoky Chipotle: Add 1 teaspoon of smoked paprika to the dry rub and stir 1 minced chipotle pepper in adobo into the mustard sauce. This adds a deeper smokiness and a subtle heat.
• Apple-Bourbon Version: Replace the apple cider vinegar with apple cider and add 2 tablespoons of bourbon to the cooking liquid. This adds a fruity, slightly sweet note that pairs well with the mustard sauce.

Storage and make-ahead

Fridge

Store pulled pork in an airtight container in the refrigerator for up to 4 days. Keep the sauce with the meat to maintain moisture.

Freezer

Freeze pulled pork in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the slow cooker with a splash of broth to restore moisture. Avoid microwaving for too long, as it can dry out the meat.

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Keep the sauce with the meat to maintain moisture. The slaw and pickles should be stored separately to keep them crisp. The pork can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

This recipe is ideal for making ahead. The pork can be cooked a day in advance, shredded, and stored in the refrigerator. Reheat gently on the stovetop or in the slow cooker with a splash of broth to restore moisture.

The mustard sauce can also be made up to a week ahead and refrigerated. The slaw is best made within a few hours of serving, but the dressing can be prepared ahead and tossed with the cabbage just before serving.

Serving ideas

Serve the pulled pork on sesame buns with a generous scoop of crunchy vinegar slaw and a few crinkle-cut pickles. The slaw’s tangy crunch cuts through the rich pork, while the pickles add a briny pop.

For a heartier meal, serve the pork over rice or alongside cornbread. This is also great as a filling for tacos, topped with extra slaw and a drizzle of sauce.

For a classic Southern spread, pair the sandwiches with baked beans, potato salad, or coleslaw. The tangy mustard sauce also works well with grilled chicken or as a dipping sauce for fries. Leftover pulled pork can be repurposed into nachos, quesadillas, or stuffed into baked potatoes. The possibilities are endless, but the sandwich is the true star.

Frequently asked questions

Recipe card

Crockpot Carolina Gold Mustard BBQ Pulled Pork

Prep 20 minCook 9 hRest 10 minTotal 9 h 30 minServes 10

Ingredients

• 5 lb bone-in pork shoulder (pork butt)
• 1 tbsp coarsely ground black pepper
• 1 tsp cayenne pepper
• 2 tbsp light brown sugar, packed
• 1/2 cup apple cider vinegar
• 1/2 cup smoky chicken broth
• 1 1/2 cups tangy yellow mustard-honey barbecue sauce
• 10 sesame hamburger buns
• Crunchy vinegar slaw, for serving
• Crinkle-cut pickles, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pile the pulled pork generously onto sesame hamburger buns. Top with crunchy vinegar slaw and crinkle-cut pickles. Serve immediately while warm.

Contains: gluten, milk, mustard, sesame

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

42 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.