Ingredients
-
1 tablespoon kosher salt
-
2 teaspoons granulated garlic
-
1 1/2 teaspoons onion powder
-
1 1/2 teaspoons dry mustard
-
1 teaspoon freshly ground black pepper
-
1 (3 1/2 pound) pork shoulder, trimmed and cut into 3 pieces
-
2/3 cup honey
-
1/2 cup Dijon mustard
-
1/3 cup whole grain mustard
-
2 tablespoons Worcestershire sauce
-
1 tablespoon apple cider vinegar
-
12 slider buns, or as needed
-
3/4 cup pickled red onions, or as needed
Directions
- Stir together salt, granulated garlic, onion powder, dry mustard, and black pepper in a small bowl. Rub spice mixture evenly over pork.
- Place pork in an 8-quart slow cooker. Stir honey, Dijon mustard, whole grain mustard, Worcestershire, and apple cider vinegar in a bowl. Pour 1 cup Dijon mixture over pork; cover and refrigerate remaining 1/2 cup. Cover the slow cooker, and cook until fork tender, flipping pork halfway through cooking, 5 to 6 hours on High or 8 to 10 hours on Low.
- Transfer pork to a cutting board, reserve 1/4 cup cooking liquid in the slow cooker; discard remaining cooking liquid. Whisk reserved Dijon mixture into reserved cooking liquid. Shred pork with 2 forks and stir into sauce.
- Serve on slider buns with pickled red onion.
