Mustard-Whiskey Pulled Pork Sandwiches

A pork shoulder roast is coated with a dry rub (containing brown sugar, salt & seasonings) and prepared mustards, then cooked slowly in whiskey.

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Ingredients:

• Dry Rub:
• 1/2 cup brown sugar, packed
• 1/3 cup salt
• 1/3 cup black pepper
• 1/8 cup dried smoked paprika
• 1/8 cup dried ancho chili powder
• 2 Tablespoons dried minced onions
• 1 Tablespoons garlic powder
• 1/2 teaspoon celery salt
• 3-4 pound - pork shoulder roast, trimmed
• 1/2 cup honey mustard
• 1/2 cup whole grain dijon mustard
• 1/2 cup whiskey
• 6 hoagie buns
• 6 slices provolone cheese
• 12 pickle slices, dill or bread-and-butter, depending on personal tastes
• Barbecue sauce of choice

Method

Combine all of the dry rub ingredients in a small bowl. Set aside. Combine the honey mustard and the whole grain Dijon mustard. Set aside. Generously rub the dry rub all over the pork shoulder roast. Then slather the mustard mixture on top of the dry rub all over the pork. Place the pork shoulder roast in the crock pot. Pour the whiskey into the crock pot. Cook the pork shoulder on low heat setting about 8 hours or until very tender. Remove the pork and juices from the crock pot and place into a large bowl. Using two large forks, shred the pork. To make the sandwiches, place a generous portion of the pulled pork on the bottom half of bun. Top with 2 pickle slices, cheese, and some barbecue sauce. Add top half of bun.

Notes: This meat is very versatile and is also delicious served as a burrito filling or in tortilla soup in place of shredded chicken.

Number of servings: 6

Submitted By: Pam Dobbin
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