This Unbelievably Easy Pulled-Pork Recipe Is Blowing Our Minds

It's easier than ever to get your hands on pulled pork — Jack Daniel's is selling ready-to-eat pulled pork in grocery stores, Burger King is offering a sweet-and-sticky Memphis BBQ Pulled Pork Sandwich — but we here at Refinery29 are a tad pickier when it comes to our pig.
pulled-pork-webPhoto: Courtesy of Erin Phraner.
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Easy Mustard-Crusted Pulled Pork
You see, pulled pork is one of those dishes that seems like a royal pain to make but it really couldn't be simpler: Put pork shoulder in oven, cook low-and-slow until it falls apart tender…that's it! We rubbed ours down with a brown sugar and mustard mixture before roasting to give it a great savory crust. And, just like our French Onion Macaroni and Cheese and Bacon-Corn Chowder, this recipe is all about the leftovers. Cook once and reap the benefits for days.
Ingredients
Serves: 12
1/2 cup whole-grain mustard
1/4 cup packed light-brown sugar
3 tbsp salt
1 tbsp dry mustard powder
1/2 tsp freshly ground black pepper
1 (3 to 4 pound) pork shoulder
Potato rolls, coleslaw, and/or mustard for serving (optional)
1. Preheat the oven to 300˚. Line a rimmed baking sheet or shallow baking dish with aluminum foil.
2. Mix the whole grain mustard, brown sugar, salt, mustard powder, and pepper in a small bowl until combined. Set pork, skin-side up, on prepared baking sheet and rub all over with the mustard mixture. Roast until super tender, about six hours.
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3. Remove pork shoulder from oven. Tent with more aluminum foil and let rest about 30 minutes. To serve, shred meat (drizzle with any juices on the baking sheet — so tasty) and enjoy plain or on buns with coleslaw and mustard. Refrigerate leftover pork in resealable plastic bags for up to five days.
Note: An easy two-ingredient sauce for pulled pork: Stir together about two tablespoons yellow mustard and three to four tablespoons red wine vinegar — it’s spicy, tangy, and easy to drizzle over your sandwich.
Leftover idea: Reheat pork in a saucepan with store-bought enchilada sauce. Serve on corn tortillas with thinly sliced radishes, sliced avocado, shredded lettuce, salsa, and/or lime juice — impromptu taco night!
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