MUSTARD BARBECUED PORK

This is a recipe I got a few years ago from Southern Living magazine.  I love mustard and pork is one of the few meats I eat so this one was a natural for me!  Since I am a diabetic, I substitute 1 1/2 tablespoons of Splenda Brown Sugar Blend for the brown sugar listed.  With the pork, I have never had a blood sugar problem from the honey.

1/3 cup firmly packed light brown sugar

2 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon ground red pepper

1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)

1 cup yellow mustard

1/3 cup honey

1/4 cup apple cider vinegar

1 1/2 teaspoons Worcestershire sauce

 

Stir together the brown sugar, salt, garlic powder, paprika, onion powder, and red pepper; rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

Whisk together mustard, honey, vinegar, and Worcestershire sauce. Pour mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.

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