Carolina Mustard-Style BBQ Pulled Pork - Kraft Recipes Top

Carolina Mustard-Style BBQ Pulled Pork

Prep Time
15
min.
Total Time
8
hr.
15
min.
Servings

12 servings

Put your slow-cooker to good use with Carolina Mustard-Style BBQ Pulled Pork. This easy yet delicious BBQ pulled pork recipe takes only minutes to master.

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What You Need

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Make It

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  • Season meat with garlic powder; place in slow cooker sprayed with cooking spray. Add water and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
  • Transfer meat to cutting board. Discard all but 1/2 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
  • Spoon onto bottom halves of buns just before serving; sprinkle with onions. Cover with tops of buns.

Special Equipment Needed

Please use alcohol responsibly.

Serving Suggestion

Serve with coleslaw and a side salad to round out the meal.

Substitute

When serving adults, substitute 1 bottle (12 oz.) beer for the water if desired.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 310
Total fat 15g
Saturated fat 5g
Cholesterol 60mg
Sodium 480mg
Carbohydrate 23g
Dietary fiber 0.8237g
Sugars 8g
Protein 20g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from easy yummy but lacking Made this recipe and everyone ate it up but we all thought is was lacking some kind of spice. Took the remaining sauce and added cayenne pepper, black pepper, salt and some fresh garlic, and reduced. I will make it another time maybe adding some rosemary ad/or sage to the cooker and use the pressure cooker.
Date published: 2017-10-24
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