Ingredients
Scale
- 1 (4-5 pound bone-in) pork shoulder roast
- Dry Rub-1 tablespoon mild paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons hot paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Mustard BBQ Sauce- 3/4 cup prepared yellow mustard
- 1/2 cup honey
- 1/4 cup cider vinegar
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
Instructions
- Prepare the dry rub by mixing all of the seasonings in a small bowl.
- To prepare the bbq sauce– in a small bowl whisk together all of the sauce ingredients.
- Place the pork roast into the bottom of the slow cooker. Rub the pork on all sides with the dry-rub. Cover and cook on low for 8 hours. Shred the roast using two forks and discard the bones. Return the shredded pork to the slow cooker and stir in the mustard bbq sauce.