Creole Mustard Pulled Pork

Ingredients

• 4 pounds Pork shoulder (Boston butt)
• 1 cup Creole mustard (grainy)
• 0.5 cup Honey
• 0.25 cup Apple cider vinegar
• 2 tablespoons Cajun seasoning
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 0.5 cup Chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Black pepper

Instructions

1. 1

   Pat the pork shoulder dry and rub the Cajun seasoning and black pepper over all sides of the meat.

2. 2

   Place the diced onions and minced garlic at the bottom of a slow cooker.

3. 3

   In a small bowl, whisk together the Creole mustard, honey, apple cider vinegar, and Worcestershire sauce.

4. 4

   Place the pork on top of the onions and pour the chicken broth around the base of the meat.

5. 5

   Pour half of the mustard-honey mixture over the pork, reserving the rest for later.

6. 6

   Cover and cook on low for 8 to 10 hours until the pork is tender enough to fall apart with a fork.

7. 7

   Remove the pork from the slow cooker, discard excess fat, and shred the meat using two forks.

8. 8

   Toss the shredded meat back into the slow cooker with the remaining mustard-honey sauce and stir to combine before serving.