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Southern Pulled Pork Recipe

Southern Pulled Pork Recipe

With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. It’s even more rewarding with yummy sweet potatoes. —Katie Grady, West Boylston, Massachusetts
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours YIELD:10 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1/3 cup spicy brown mustard
  • 1/3 cup molasses
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Baked sweet potatoes, optional

Directions

  • 1. Place pork in a 3- or 4-qt. slow cooker. Combine the mustard, molasses, brown sugar and soy sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  • 2. Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
  • 3. Shred meat with two forks; return to the slow cooker. Stir in sauce. Cover and cook 15 minutes longer or until heated through. Serve with sweet potatoes if desired. Yield: 10 servings.

Nutritional Facts

1/2 cup (calculated without potatoes) equals 282 calories, 14 g fat (5 g saturated fat), 81 mg cholesterol, 240 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.

Reviews for Southern Pulled Pork

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MY REVIEW
Reviewed May. 12, 2015

"One of our favorites!"

MY REVIEW
Reviewed May. 8, 2014

"I didnt have stoneground mustard so I used honey mustard. it was delicious! got great reviews from my family."

MY REVIEW
Reviewed Jul. 8, 2012

"We love pulled pork so I thought I would try this recipe. It was delicious. My only suggestion for future is to make more sauce so there will be more gravy. the flavor was exactly right, just wanted more of it."

MY REVIEW
Reviewed Jul. 5, 2012

"Family loved it!"

MY REVIEW
Reviewed Dec. 20, 2011

"Very Yummy! Just used a pork tenderloin instead & still turned out great!"

MY REVIEW
Reviewed Mar. 13, 2011

"Outstanding flavor, great recipe!"

MY REVIEW
Reviewed Mar. 9, 2011

"Excellent! The only change I'll do for next time is add a bit more brown sugar. I added some on top of my potato and meat and it was great though. I also froze half and am looking forward to having that meal too!"

MY REVIEW
Reviewed Feb. 15, 2011

"My family enjoyed this recipe. It was flavorful and very good. It is good reheated as leftovers as well."

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Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.