Wednesday, April 27, 2011

Pulled Pork with South Carolina Barbecue Sauce

  • 1 cup yellow mustard
  • 1 cup cider vinegar
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 2 lb pork tenderloin
Whisk together all ingredients, except butter in a saucepan, bring to a low simmer, and turn off heat. Stir in butter. Put pork tenderloin in slow cooker with half of the sauce for 6-8 hours. Shred with a fork and top with additional sauce before eating.

No comments:

Post a Comment