Mustard BBQ Pulled Pork

Cowboys mostly eat beef of jerky out on the trail.

Sometimes we shoot a wild hog or trade for pork.

Here's one of my favorite recipes.

-Tom

Mustard BBQ Pulled Pork

2 tablespoons unsalted butter
2 1/2 cups chopped white onions
2 tablespoons minced garlic
1 cup cider vinegar
1 cup water
1 1/2 tablespoons dry mustard
2 tablespoons yellow mustard seeds
1/2 teaspoon cayenne pepper
1 cup granulated sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon crushed red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Freshly-ground black pepper, to taste
5 pounds pork shoulder, cut 2" cubes

In a saucepan melt butter and add onions and garlic and saute
until translucent. Add remaining ingredients and bring to a
boil, then simmer for 45 minutes. Braise pork in this sauce for
2 1/2 to 3 hours until fork tender enough to pull with fork.
Strain liquid and reserve.
When the pork is cooled, pull or shred the meat with fork or
fingers. Reheat the pork in the reserved sauce. Serve as a
sandwich with coleslaw and sesame seed buns.