Pulled Pork with BBQ Mustard Sauce Recipe

I have accumulated a couple of pulled pork recipes now but I keep coming back to this one. It is a set-and-forget, walk away piece of meat that you throw in the BBQ (or in the oven if you don’t have one) with an easy stove-top sauce. Then all you have to do is split open some soft rolls, throw together a coleslaw and put it all together. This is BBQ meat at its best. The pork literally plops off the bone when it’s done. No knife required, just take a couple of forks and shred it into luscious piles. Some of the meat is all crunchy and caramelised on the outside and the rest is just tender and moist and sweet. If you’re sneaky and no one is watching you can eat all the crispy bits by yourself but if you are feeling generous maybe you should mix it all together in the bowl so everyone gets a bit.

Slow Cooked Pork Shoulder
2kg pork shoulder, bone in
3 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
salt and pepper
12 soft white rolls
coleslaw

Mustard BBQ Sauce
1 tbsp olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1/4 tsp chilli powder
3/4 cup American-style mustard
1/4 cup tomato sauce (ketchup)
1 tbsp worcestershire sauce
1/2 cup water
1/4 cup caster (super fine) sugar

Pork: I cooked the pork in our Baby Que on a spit on the lowest heat possible but I have also done this in the BBQ or oven at around 120C. Mix the garlic powder, smoked paprika, cumin and salt and pepper together and rub all over the pork.

Pop it on the spit or in an oven tray and roast for approximately 7 hours. The pork is done when you can easily push a blunt knife all the way into the centre and it is super soft and falling apart. The fat on the outside of the pork helps to keep it moist while cooking.

When it’s ready, cut the rind off the pork and wrap the rest with foil to rest while you make the Mustard BBQ Sauce. Transfer the rind back to the BBQ or oven, crank up the heat and let it go super crispy to serve on the side.

Mustard BBQ Sauce: Heat oil in a small saucepan over medium heat; cook onion, garlic and chilli powder, stirring, for 5 minutes or until softened. Stir in mustard, sauces, the water and sugar; cook, stirring until slightly thickened (just a few minutes should do it).

Shred the pork with all those crispy bits with two forks or a pair of tongs and add half the mustard BBQ sauce and mix to combine.

Split the rolls, top with pork, more BBQ sauce and coleslaw.

Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.