Slow Cooked Shredded Pork with Mustard Barbeque Sauce

There are few things that hit the spot on a hot summer day like smoky, shredded pork sandwiches and barbeque sauce. Just thinking about it makes me excited for summer barbeques in the backyard with friends and family

There are a few reasons to love shredded pork sandwiches, but one of my favorites is how easy this meal is to serve to a crowd. It’s so easy to throw a big roast (or two) in the crockpot, let it cook all day and then shred it and serve with your favorite side salads and cold veggies. This creamy cucumber salad is a favorite all-year long in our house.

This pulled pork recipe is rubbed with a seasoning blend that leaves it with a smoky flavor, without all the hassle. Throw it in the crockpot and let it cook all day until it is fall-apart tender, and that’s it. Your supper is ready.

I love to make my own hamburger buns using this recipe, or this sourdough hamburger bun recipe.

Need more inspiration and structure in your meal planning? You might be interested in Nourished, the four week meal guide: a full month of dinners planned for you along with coordinating grocery lists. Find it here.

Shredded Pork Sandwiches with Southern Style BBQ Sauce

Melt in your mouth pork with a delicious southern style barbeque sauce.

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Course Main Course

Ingredients

  

• 1- 3lb pork loin
• 1 onion, sliced
• 1/2 cup chicken broth
• 2 tsp smoked paprika
• 1 tsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• Hamburger Buns

BBQ Sauce

• 1 cup yellow mustard
• 1/2 cup honey
• 3/4 cup apple cider vinegar
• 1/4 cup water
• 3 TB butter
• 1 TB chili powder
• 1 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• pinch cayenne pepper (more to taste)

Instructions

 

• Place the roast in a crockpot and layer onions and spices on top.
• Pour chicken broth in.
• Cover and cook on low for 6-8 hours.
• When pork is tender, shred with a fork.
• Serve on hamburger puns with BBQ sauce.

BBQ Sauce

• Combine all ingredients in a small saucepan.
• Heat through and bring to a simmer. Cook for 15 minutes,
• Store in a mason jar in the fridge.
• Keeps fresh for 3-4 weeks.