Mustard Barbecued Pork

Is anyone tired of winter yet? It seems like it. Valentine's decorations are out, people are pinning Easter cookies. Seriously people, what's the hurry? Winter isn't so bad. No need to mow the lawn or rake leaves. No sticking to your hot leather car seats. Plus, you can leave your oven on all day without needing to stick your head in the freezer.

This is another of those recipes with fall off the bone tender meat. That takes just 10 minutes of prep in the morning and hours later, dinner's magically on the table with hardly any additional work. That will infuse your house with such an enticing, delicious smell your neighbors will come sniffing at your windows.

The mustard sauce for this barbecued pork is a little unconventional, but it's popular in parts of South Carolina. With family in Charleston, Dan's been raving about it for years, so when this recipe popped up in this month's Southern Living, it went on my short list.

I also took their advice and made Banh Mi sandwiches. Sort of a cross between a Vietnamese and French sub sandwich. Grab some crusty bread, like big slices of a french baguette. Add some sriracha mayonnaise (sriracha+mayo!), pickled peppers and onions (Seriously, don't skip these!). Top everything off with some shredded carrot and a few paper-thin slices of jalepeno. Sprinkle on some cilantro leaves if they don't give you flashbacks of having your mouth washed out with soap.

Mustard Barbecued Pork
Yield: 8-10 servings

Ingredients:

1/3 cup light brown sugar, packed
2 1/2 tsp kosher salt
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp ground red pepper
1 5-lb bone-in pork shoulder (Boston butt)
1 cup yellow mustard
1/3 cup honey
1/4 cup apple cider vinegar
1 1/2 tsp Worcestershire sauce

Directions:
1. Preheat oven to 275 degrees. In a small bowl, combine the brown sugar and all dry spices. Rub all over pork shoulder and place in a large dutch oven.
2. Whisk together the remaining ingredients to create a sauce. Pour over top of the roast.
3. Cover and roast 8-10 hours. Remove from oven and let sit 15 minutes. Shred with two forks and stir into remaining sauce.

Pickled Peppers & Onions

Ingredients:
1/2 red onion
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 cup white vinegar
1 cup water
6 Tbsp granulated sugar
2 Tbsp kosher salt
1/2 tsp crushed red pepper flakes

Directions:
Slice the onion and peppers into 1/4'' thick slices. Let the onion slices soak in a bowl of ice water for at least 10 minutes. In a small pot, bring vinegar, water, sugar, salt, and pepper flakes to a boil, stirring occasionally to ensure the sugar is dissolved. Place the pepper and onion slices in a large glass bowl of 1-qt canning jar. Pour the warm liquid over the vegetables and allow to sit, uncovered at room temperature for 1 hour. Cover and chill for 24 hours. Store refrigerated for up to a week.

Recipe Notes

• If you have a large enough slow-cooker (mine was too small), follow all the above directions but cook in your slow cooker on low. If you're short on time, you can cook it on high for just 4-6 hours.
• If you're just planning on making this for a regular weeknight dinner, you're going to end up with plenty of leftovers. Freeze them flat in plastic bags for easier storage and quicker defrost.
• If you're sticking with a more traditional barbecued pork sandwich instead of a Banh Mi, make some extra mustard sauce to mix into the cooked meat or drizzle on top of each sandwich. Don't forget the slaw!

Recipe adapted from Southern Living Magazine