This recipe is so easy it’s hardly a recipe.
This pulled pork comes in handy when you know you’re going to have a busy week and won’t be able to devote much time to cooking or if you need something delicious and hearty to bring to a summer picnic or party. The flavor is mild enough that you can do just about anything with the resulting succulent, tender shreds of meat: pile it high on sammies with slaw, toss it with pasta and veggies or throw it into a burrito or on a pizza (like I did a few night later) and it will keep you satisfied throughout the week.
Plus, the cooking is so hands-off it just can’t be beat. And you don’t have to have your oven on all day, a summer miracle! That being said, it does require a bit of planning as the pork hangs out in the slow cooker for 10-12 hours. You can prep it overnight or set it up in the morning and come home to a house filled with delicious smells and the pulled pork of your dreams.
I chose to season my pork with Dijon mustard, maple syrup and a light sprinkling of a BBQ rub. When it’s time in the slow cooker was up, I finished it with crushed red pepper flakes and apple cider vinegar to give it some much needed tang and heat. I hope you enjoy this pulled pork as much as we did!
Slow Cooker Maple Mustard Pulled Pork
- 1 3-4 lb bone-in pork butt
- ~1/2 cup dijon mustard
- ~1/4 cup BBQ rub (I just used Wegman’s brand)
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 teaspoon crushed red pepper flake
- 1/4 cup apple cider vinegar
- salt and pepper
Pat the pork butt dry with paper towels.
Using a pastry brush, liberally brush the Dijon mustard all over the pork: top, bottom, sides, nooks, crannies, everything! Season liberally with salt and pepper. Sprinkle the BBQ rub all over the pork and lightly pat it in so that it sticks to the mustard.
Whisk together the 1/4 cup of water with the maple syrup and pour into the bottom of the slow cooker. Carefully add the pork butt on top and cover with the lid. Set the slow cooker on high and let cook for 10-12 hours. Remove the lid and using tongs, locate the bone and remove. Go back in with the tongs and gently shred the meat. Carefully remove the meat from the crock of the slow cooker to a large bowl.
Sprinkle over the apple cider vinegar and crushed red pepper flake and mix in thoroughly. Taste and season with salt if necessary.
Enjoy however you like but below is a recipe for a simple slaw that you can pile together with the pulled pork for a perfect pulled pork sammy!
- 1/2 head of green cabbage, sliced thinly
- 1-2 carrots, peeled and julienned
- 1-2 scallions, thinly sliced
- 2 tablespoons mayo
- 2 tablespoons thick tart yogurt
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh lemon juice
- salt and pepper
In a bowl, whisk together the mayo, yogurt, mustard, cider vinegar and lemon juice. Season with salt and pepper. Add the veggies and toss to combine.
To assemble a pulled pork sammy, start with your favorite bun. I chose a soft potato roll for ours. Pile on the pork, add a few dill pickle slices and top with slaw. A little glug of barbecue sauce wouldn’t hurt either. Get ready to blow everyone away at your next summer picnic!