Ryan's been on a kick lately. A pulled pork kick. If we go out and it's on the menu, he'll order it. I shouldn't have been so surprised when I took a pork roast out to defrost and he wanted to make pulled pork. But I was. Namely because we don't have barbecue sauce in the house. Where was I even supposed to start? With gentle guidance and a request for sweetness, I made some pretty fantastic sandwiches that my husband told me he, "literally just want[s] to keep eating the pulled pork. Every day." Today, I'm sharing it with you. Here's what you need to keep 'em drooling:
2 lb pork roast (untrimmed)
3 (generous) cloves of garlic (minced)
1 tsp paprika
1 tsp salt
1 tsp onion powder
1/2 tsp pepper
1/2 tsp ground mustard
1/2 cup brown sugar
1/2 cup ketchup
1/3 cup cider vinegar
Drizzle of mustard sauce
Step 1. Mix all your rub ingredients (garlic, paprika, salt, onion powder, pepper, and ground mustard) together in a bowl. Combine well.
Step 2. Rub the mixture all over the roast. Top, bottom, sides, front and top. Toss it in your slow cooker.
Step 3. Mix together your sauce (brown sugar, ketchup, and cider vinegar) until well combined and soupy.
Step 4. Pour the sauce over your pork in the slow cooker. Rotate the pork so that it's fully coated.
not gonna lie, this looks a little bit like a heart
Step 5. Set your slow cooker for low (eight hours) and walk away for three.
Step 6. After three hours, flip the roast, and drizzle your mustard on top of the roast. Walk away and let cook for another three hours.
Step 7. If you're feeling ambitious, bake some rolls to enjoy your, almost done!, pulled pork.
Step 8. After you get bothered by your husband to get on making the sandwiches, pull apart the roast. It should fall apart fairly easily with not much effort.
Step 9. Place about a half a cup on your roll and try to stop drooling as your shovel down a few or four. Seriously, I hope you enjoy these. Don't they just look like heaven?
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