Honey Mustard Pulled Pork

Honey Mustard Pulled Pork

This is a slightly sweet, slightly tangy pork roast that is slow-cooked all day to bring out the flavors and tenderness. This recipe uses honey for sweetness instead of brown sugar like a lot of other pork roast recipes. It’s tangy from the Dijon mustard and further flavored with onions and garlic. It’s a great choice for a busy day or a holiday (Easter is coming soon!) because it requires minimal prep in the morning, 8-9 hours of cooking on its own, and some easy pulling of the meat off the bone instead of precision carving at mealtime. And it is super yummy!

Make this with our Roasted Carrots and Sauteed Green Beans for a complete meal!

One of the ways we afford to eat high-quality meats is by buying in bulk. Recently we bought a half pork share, which is half of a pig. The farmer delivers the pig to the butcher, the butcher processes the meat according to our specifications and we walk away with about 80 pounds of pork for roughly $4.50 a pound. Not bad for pastured, well-fed, locally and sustainably raised meat! Of course a chest freezer is a must when purchasing large quantities of meat, but pork will last at least six months to a year in the deep freeze. Our freezer has paid for itself many times over.

Now on to the recipe!

Ingredients

  • This is a slightly sweet, slightly tangy pork roast that is slow-cooked all day to bring out the flavors and tenderness. This recipe uses honey for sweetness instead of brown sugar like a lot of other pork roast recipes. It’s tangy from the Dijon mustard and further flavored with onions and garlic. It’s a great choice for a busy day or a holiday (Easter is coming soon!) because it requires minimal prep in the morning, 8-9 hours of cooking on its own, and some easy pulling of the meat off the bone instead of precision carving at mealtime. And it is super yummy!
  • Print
  • Ingredients
  • 4 pounds pork roast (any of the “tough” cuts will work here: ham roast, pork shoulder, butt, etc)
  • about 2 teaspoons salt and 1/2 teaspoon pepper
  • 1/2 cup Dijon mustard (recipe coming soon! For now, look for organic mustard)
  • 1/4 cup raw honey (locally sourced, not the kind in the bear-shaped jar that is mostly corn syrup!)
  • 1 chopped onion (about 2 cups roughly chopped)
  • 5 cloves garlic (about 2 tablespoons crushed and finely chopped)
  • 1 cup meat broth (recipe coming soon!)
  • Tools
  • Slow Cooker (I have an Instant Pot and it is the coolest thing, but any slow cooker with a “low” setting is fine!)
  • + Sharp knife for chopping veggies
  • Small bowl for mixing honey and mustard
  • Forks for pulling cooked pork
  • Appropriate measuring cups for quantities listed above
  • Process
  • Get out all the ingredients. Rub the roast on all sides with salt and pepper. Mix the honey and mustard in the small bowl.
  • Chop the onion and garlic while the roast absorbs the salt and pepper, put the roast in the slow cooker and pour the broth in carefully so the salt and pepper aren’t washed off the roast.
  • Cover the roast with the diced garlic, then the honey mustard mix, and finally the chopped onions.
  • Turn the slow cooker on the “low” setting and set a timer for 8 hours.
Read the whole recipe on Nourishing Rainbows