Slow Cooker Mustard Barbecued Pork

(Courtesy of Southern Living)


Ingredients:
1/3 c. firmly packed light brown sugar
2 1/2 tsp. salt
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1 tsp. onion powder
1/2 tsp. ground red pepper
1 (4-5 lb.) bone-in pork shoulder roast (Boston butt)
1 c. yellow mustard
1/3 c. honey
1/4 c. apple cider vinegar
1 1/2 tsp. Worcestershire sauce


Directions:
Stir together first 6 ingredients.  Rub brown sugar mixture over roast; place roast in a lightly greased 6 quart slow cooker.


Whisk together mustard and next 3 ingredients.  Pour mustard mixture over top of roast.  Cover and cook on low 8-10 hours (or on high for 4-6 hours) or until meat shreds easily with a fork.  Let stand 15 minutes.  Shred pork with a fork; stir until the sauce is incorporated.

Note~ Can make ahead...just make as directed above and let pork cool completely (about 1 hour), stirring occasionally.  Freeze in an airtight container for up to 3 months.

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