1 boneless pork butt (about 5 pounds) cut in half horizontally
1/4 cup yellow mustard
2 teaspoons liquid smoke
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons sugar
1 teaspoon cayenne pepper
Combine mustard and liquid smoke in a small bowl. Combine black pepper, paprika, sugar, and cayenne in a second small bowl. Pat pork dry with paper towels and rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place in your slow cooker and cook on "low" for 10 hours, medium for 8 hours, or high for 6 hours. Remove pork from slow cooker; place on a cutting board and tent with foil. Carefully pour off liquid in slow cooker into fat separator and rest, to allow fat to rise to the surface. Pour 1/2 cup of defatted cooking liquid back into the slow cooker. Stir in 1 cup BBQ sauce or mustard sauce, passing extra at the table. Serve with soft potato buns or Texas toast.
Sweet Barbecue Sauce
1 1/2 cups ketchup
1/4 cup light molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all ingredients together until combined.
Carolina Mustard Sauce
1/2 cup yellow mustard
1/2 cup packed brown sugar
1/4 cup white vinegar
2 Tbl Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon salt
1/2 teaspoon pepper
Whisk all ingredients together until combined.
1/4 cup yellow mustard
2 teaspoons liquid smoke
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons sugar
1 teaspoon cayenne pepper
Combine mustard and liquid smoke in a small bowl. Combine black pepper, paprika, sugar, and cayenne in a second small bowl. Pat pork dry with paper towels and rub mustard mixture over entire surface of each piece of pork. Sprinkle entire surface of each piece with spice mixture. Place in your slow cooker and cook on "low" for 10 hours, medium for 8 hours, or high for 6 hours. Remove pork from slow cooker; place on a cutting board and tent with foil. Carefully pour off liquid in slow cooker into fat separator and rest, to allow fat to rise to the surface. Pour 1/2 cup of defatted cooking liquid back into the slow cooker. Stir in 1 cup BBQ sauce or mustard sauce, passing extra at the table. Serve with soft potato buns or Texas toast.
Sweet Barbecue Sauce
1 1/2 cups ketchup
1/4 cup light molasses
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all ingredients together until combined.
Carolina Mustard Sauce
1/2 cup yellow mustard
1/2 cup packed brown sugar
1/4 cup white vinegar
2 Tbl Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon salt
1/2 teaspoon pepper
Whisk all ingredients together until combined.
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