Southern Pulled Pork
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
Can you freeze Southern Pulled Pork?
Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
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
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1Place 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 until meat is tender, 6-8 hours.
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2Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil over medium-high heat. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir until thickened, 2 minutes.
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3Shred meat with two forks; return to the slow cooker. Stir in sauce. Cover and cook 15 minutes longer or until heated through. If desired, serve with sweet potatoes.
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