Sweet Mustard Pulled Pork

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 6–10 servings
Prep. Time: 10 minutes Cooking Time: 8–9 hours Ideal slow-cooker size: 5- to 6-qt.
Needed at Time of Preparation:
1 cup yellow mustard
⅔ cup dark brown sugar
⅔ cup soy sauce (or soy-free substitute) *replace with tamari or liquid aminos to keep this recipe gluten-free
2 Tbsp. chili powder
½ tsp. dried onion powder
¼ cup apple cider vinegar
7-lb. pork shoulder (pork butt) roast, trimmed of fat and poked with a knife several times
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat roast well.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 6–10 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    Makes 6–10 servings
    Cooking Time: 8–9 hours Ideal slow-cooker size: 5- to 6-qt.
    Serving Suggestions: This is good served as is, or in a bun, tortilla, taco shell, or over buttered noodles with a side of cheesy veggies.


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on low for 8–9 hours, or until meat shreds easily with a fork. Remove pork from crock and shred.
  4. Strain sauce through a sieve and pour over the meat. The meat will soak and add some spare sauce.

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