Mustard BBQ Pulled Pork from

Mustard BBQ Pulled Pork

Yield 12 servings



  • 3 lbs pork sirloin roast
  • 1 cup chicken or vegetable broth
  • 1 tsp Morton's Nature's Seasons (or you can go simple with salt and pepper)
  • 1/4 tsp garlic salt

Mustard BBQ Sauce (1 1/2 cups or 12 oz):

  • 3/4 cup yellow mustard
  • 3/4 cup brown sugar, packed
  • 1/4 cup white vinegar
  • 1 Tbsp worcestershire
  • 1 1/2 tsp Tapatio or Tobasco
  • 1 tsp salt
  • 1 tsp pepper


  1. Lightly grease the inside of a slow cooker. Place pork roast and broth inside. Sprinkle seasonings over the pork.
  2. Cook on LOW for 5 to 6 hours or HIGH for 4 hours; until meat is cooked through and shreddable.
  3. Remove meat from slow cooker and shred. Drain liquid through a mesh sieve into a bowl and SAVE at least 1 cup of the liquid.
  4. Place shredded meat back in the slow cooker and add enough of the saved liquid to keep the meat moist but not drippy; about 1 to 1½ cups.
  5. Whisk ingredients for the mustard bbq sauce. Taste and adjust to desired heat with additional Tapatio. Pour sauce over shredded meat, mix, and let warm in the slow cooker for 10 to 15 minutes or until heated through.
  6. Serve on rolls or inside quesadillas.

Recipe Notes

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