Mustard-Coated Pulled Pork with George’s Sweet & Sassy BBQ Sauce

Author's Notes

George's Tip: "In my home oven, I've found that 7 hours always works; yours may vary a bit."


Pulled Pork

2 cups Sir Kensington's Yellow Mustard
George Formaro's Rub (see ingredients below)

George Formaro's Rub

2 tablespoons smoked paprika
1 cup brown sugar
1 teaspoon granulated garlic
1 teaspoon ground chipotle pepper
1 teaspoon ground celery seed
1 teaspoon ground mustard
1 teaspoon ground cumin
2 tablespoons seasoned salt
1 teaspoon chile pepper
1 teaspoon leaf thyme
¼ teaspoon black pepper

Pulled Pork Preparation

1. Rub 3-4 pound roast with yellow mustard, then coat with George Fomaro's Rub.

2. Place rubbed roast in large airtight plastic bag or container;
refrigerate overnight.

3. Place pork fat side up in a roasting pan or an aluminum pan. Roast at 275 degrees F in the middle of your oven for 6 to 8 hours.

4. Roast or smoke until pork reaches an internal temperature of 205 degrees
or the roast can easily be pulled apart. Transfer the roast to a cutting board and let stand for 15 minutes. Using surgical gloves, pull shreds apart, or use tongs to pull it into chunks.

5. Toss the pulled pork with your favorite BBQ sauce (see recipe below for George's Sweet & Sassy BBQ Sauce) and hold in a crock pot. Serve with South Union buns and coleslaw.

George's Sweet & Sassy BBQ Sauce Ingredients

1 cup Sir Kensington's Yellow Mustard
1 cup apple cider vinegar
4 tablespoons Lea & Perrins Worcestershire Sauce
1 32-ounce bottle Sir Kensington's Classic Ketchup
1 teaspoon Allspice
¼ teaspoon cinnamon
1 teaspoon garlic
1 teaspoon black pepper
¼ teaspoon onion powder
½ teaspoon liquid smoke
1 cup corn syrup OR brown sugar
1 tablespoon ground celery seed
1 teaspoon ground chipotle pepper
1 tablespoon salt
1 tablespoon chili powder

George's Sweet & Sassy BBQ Sauce Preparation

Combine ingredients in a saucepan and cook on stove for 20 minutes.