Pulled Pork with Mustard BBQ Sauce
All  Main Dish

Prep Time: 15 minutes

 

Cook Time: 3 hours 45 minutes

 

This Pulled Pork with Mustard BBQ Sauce brings tangy Carolina-style flavor straight to your kitchen. Slow-cooked pork shoulder is braised with three kinds of mustard, vinegar, and spices until tender, then shredded into a smoky-sweet sauce. Served on soft potato rolls with a crisp, refreshing slaw, it’s a hearty dish that’s perfect for gatherings and guaranteed to impress.

Serves 6
Ingredients
  • bunches BBQ Sauce
  • 2 cups apple cider vinegar
  • 1 red onion (peeled and chopped)
  • 1 clofe garlic (peeled and smashed)
  • 1 tablespoon chipotle in adobo puree
  • 1/2 cup spicy brown mustard
  • 1/2 cup whole grain mustard
  • 1/2 cup yellow mustard
  • 1/2 cup light brown sugar
  • 1/2 bottle light beer
  • 4 yellow onions (peeled, cut into 1/2" halfmoons)
  • 2 bay leaves
  • 3 pounds boneless pork shoulder
  • 1 teaspoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 package potato rolls
  • kosher salt and freshly ground black pepper (to taste)
  • Slaw
  • 1/2 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon celery seed
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 shallot (thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
  • bunches BBQ Sauce
  • 4 cups apple cider vinegar
  • 2 red onion (peeled and chopped)
  • 2 cloves garlic (peeled and smashed)
  • 2 tablespoons chipotle in adobo puree
  • 1 cup spicy brown mustard
  • 1 cup whole grain mustard
  • 1 cup yellow mustard
  • 1 cup light brown sugar
  • 1 bottle light beer
  • 8 yellow onions (peeled, cut into 1/2" halfmoons)
  • 4 bay leaves
  • 6 pounds boneless pork shoulder
  • 2 teaspoons ground coriander
  • 2 tablespoons smoked paprika
  • 2 packages potato rolls
  • kosher salt and freshly ground black pepper (to taste)
  • Slaw
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons celery seed
  • 4 cups shredded red cabbage
  • 4 cups shredded green cabbage
  • 2 cups shredded carrots
  • 2 shallot (thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
  • bunches BBQ Sauce
  • 10 cups apple cider vinegar
  • 5 red onion (peeled and chopped)
  • 5 cloves garlic (peeled and smashed)
  • 5 tablespoons chipotle in adobo puree
  • 2 1/2 cups spicy brown mustard
  • 2 1/2 cups whole grain mustard
  • 2 1/2 cups yellow mustard
  • 2 1/2 cups light brown sugar
  • 2 1/2 bottle light beer
  • 20 yellow onions (peeled, cut into 1/2" halfmoons)
  • 10 bay leaves
  • 15 pounds boneless pork shoulder
  • 5 teaspoons ground coriander
  • 5 tablespoons smoked paprika
  • 5 packages potato rolls
  • kosher salt and freshly ground black pepper (to taste)
  • Slaw
  • 2 1/2 cups mayonnaise
  • 5 tablespoons sugar
  • 5 tablespoons apple cider vinegar
  • 5 teaspoons celery seed
  • 10 cups shredded red cabbage
  • 10 cups shredded green cabbage
  • 5 cups shredded carrots
  • 5 shallot (thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
  • bunches BBQ Sauce
  • 20 cups apple cider vinegar
  • 10 red onion (peeled and chopped)
  • 10 cloves garlic (peeled and smashed)
  • 10 tablespoons chipotle in adobo puree
  • 5 cups spicy brown mustard
  • 5 cups whole grain mustard
  • 5 cups yellow mustard
  • 5 cups light brown sugar
  • 5 bottle light beer
  • 40 yellow onions (peeled, cut into 1/2" halfmoons)
  • 20 bay leaves
  • 30 pounds boneless pork shoulder
  • 10 teaspoons ground coriander
  • 10 tablespoons smoked paprika
  • 10 packages potato rolls
  • kosher salt and freshly ground black pepper (to taste)
  • Slaw
  • 5 cups mayonnaise
  • 10 tablespoons sugar
  • 10 tablespoons apple cider vinegar
  • 10 teaspoons celery seed
  • 20 cups shredded red cabbage
  • 20 cups shredded green cabbage
  • 10 cups shredded carrots
  • 10 shallot (thinly sliced)
  • kosher salt and freshly ground black pepper (to taste)
Get Recipe Ingredients
Directions
  1. Preheat the oven or warming drawer to 250°F.
  2. To make the mustard BBQ sauce, add the cider vinegar, red onion, garlic, chipotle in adobo, spicy brown mustard, whole grain mustard, yellow mustard, brown sugar, and beer to a medium saucepan. Bring to a boil and cook for 5 minutes.
  3. Remove from the heat and carefully transfer to a blender. Blend until smooth, then return to a Dutch oven.
  4. Add the sliced onions, bay leaves, and seasoned pork shoulder to the sauce. Cover and cook in the oven for 4–4 1/2 hours, until the pork is tender.
  5. Remove from the oven. Discard the bay leaves and shred the pork into the onion-BBQ sauce using two forks.
  6. To make the slaw, whisk together the mayonnaise, sugar, cider vinegar, and celery seed in a medium bowl. Season with salt and pepper. Add the shredded cabbages, carrots, and shallot, then toss to coat. Adjust seasoning as needed. (The slaw develops more flavor as it sits.)
  7. Serve the pulled pork on potato rolls topped with the slaw.
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