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Crockpot Pulled Pork with Honey-Mustard BBQ Sauce

crockpot-pulled-pork-with-honey-mustard-bbq-sauce

Whether you’re looking to feed a crowd on game day or you just want a family-friendly meal with leftovers for later in the week, this Crockpot Pulled Pork with Honey-Mustard BBQ Sauce delivers when it comes to ease and flavor.

This post was created in partnership with Primal Kitchen.

Shredded pork in a baked sweet potato topped with honey mustard sauce and green onions plated with a kale side salad.

comfort food that’s ready when you are

Who doesn’t love a good slow cooker recipe? We love any recipe that allows you to invest a little time upfront for a big payoff later, like this Crockpot Shredded Pork. Our homemade sugar-free rub is made from a handful of pantry staples and takes just minutes to make. In less than 20 minutes you can have the main attraction of your dinner meal or game day feast in the slow cooker – then all you have to do is patiently wait and decide how you’ll serve it up. On a bun? Delicious! Stuffed into a baked sweet potato? Brilliantly satisfying.

Whichever way you choose, we know you’ll love the fabulously flavor Honey-Mustard BBQ Sauce which is somewhat of a mashup of two of our favorite sauces – barbecue and honey-mustard – featuring Primal Kitchen Dijon Mustard.

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Ingredients to Make Crockpot Pulled Pork

While the ingredient list may look a little on the longer side, fear not. The rub comes together in minutes and the sauce is about as easy as it gets when it comes to homemade barbecue sauce.

For the Pork:

  • Boneless pork butt – also known as Boston butt
  • Onion

For the Rub:

  • Onion powder
  • Garlic powder
  • Smoked paprika
  • Dried thyme
  • Fine salt and black pepper
  • Ground cumin

For the Honey-Mustard BBQ Sauce:

  • Dijon Mustard – Primal Kitchen Dijon Mustard is our favorite. It’s made without added sugar and the ingredient list is short and straightforward.
  • Honey
  • Apple cider vinegar
  • Worcestershire sauce – use a gluten-free brand such as Lea & Perrin’s or substitute soy sauce or coconut aminos, if desired
  • Chili powder
  • Smoked paprika
  • Fine salt and black pepper
  • Liquid smoke (optional) – you just need a few drops to taste depending on how smoky you’d like your barbecue sauce to be

Optional for Serving:

  • Baked sweet potatoes or potatoes
  • Buns (gluten-free, if needed)
  • Sliced green onions
  • Primal Kitchen Golden BBQ Sauce – for a convenient pre-made option in place of the homemade Honey-Mustard BBQ Sauce, if desired

Tip!

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The sauces and condiments from Primal Kitchen are a staple in our kitchens. We love them so much, that Primal Kitchen wants to offer you a free gift with minimum purchase. Click here to check out our Primal Kitchen favorites, including avocado oil mayonnaise, the BEST extra-virgin olive oil, collagen peptides, and much more.

All ingredients for slow cooker pulled pork in small bowls arranged together.

Tip!

Double (or even triple) the rub to cut down on prep time the next time you make this dish. The rub is also delicious on grilled pork chops, chicken, or roasted or grilled vegetables.

How to make crockpot shredded pork

  1. Slice the onion thinly and scatter it over the bottom of a slow cooker set on LOW heat. 
  2. Pat the pork butt dry with paper towels. Set aside while you make the rub. 
  3. Make the rub: In a small bowl, combine onion powder, garlic powder, smoked paprika, dried thyme, salt, cumin, and black pepper to create the rub. 
  4. Rub the spice mixture onto the surface of the pork then place the pork on top of the onions. Cover and cook on low for 8-10 hours or until meat is tender and shreds easily with a fork. 
  5. Make the Honey-Mustard BBQ Sauce: While the pork is cooking, make the barbecue sauce by combining the Dijon mustard, honey, vinegar, Worcestershire sauce, chili powder, and smoked paprika in a small saucepan over medium heat. Whisk to combine and bring just to a boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Taste and season with salt and pepper. Remove from the heat and allow it to cool to room temperature. The sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator until ready to use or frozen for longer storage.
  6. When the pork is done, remove the meat and onions from the slow cooker using a slotted spoon to a bowl or serving plate. Shred the meat with two forks. Taste and add some of the cooking liquid and/or salt and black pepper to taste. Serve with Honey-Mustard BBQ Sauce in a bun or stuffed into a baked sweet potato.
  • A pork butt rubbed with seasoning in a slow cooker for shredded pork.
  • Shredded pork on a serving platter with a fork in the meat.
  • Homemade honey-mustard BBQ sauce in a small bowl.

There’s no shame in a shortcut!

Homemade is nice but…sometimes time isn’t always on your side. If that’s the case, swap the homemade sauce for Primal Kitchen’s Golden BBQ Sauce.

Looking for a Whole30 option? This is the sauce for you! Made without added sugars it’s Whole30-, keto-, and Paleo-approved.

A shredded pork stuffed sweet potato topped with honey mustard bbq sauce with a jar of Primal Kitchen Golden BBQ Sauce on the side.

Ready, set, serve! A well-rounded meal made easy

How you choose to serve up this Crockpot Pulled Pork is entirely up to you but here are two of our favorite ways:

  1. Stuffed into a baked sweet potato and generously drizzled with Honey-Mustard BBQ Sauce then sprinkled with thinly sliced green onions. We suggest pairing it with our Creamy Broccoli Slaw for color, crunch, fiber, vitamins, and minerals.
  2. Tossed with sauce and piled onto your bun of choice. Serve with our Easy Refrigerator Pickles and your choice of sides.
Honey mustard pulled pork in a baked sweet potato drizzle with honey mustard bbq sauce served on a plate with a kale side salad.

Crockpot Pulled Pork: FAQs

  • How far ahead can I prep this? Up to 4 days in advance. We recommend freezing any leftovers for longer storage.
  • What is the best way to reheat? The microwave is great. We recommend placing the desired portion in a bowl and microwaving for 30-60 seconds at a time or until hot, stirring occasionally. The stovetop is also a good option. We recommend placing the desired portion in a skillet over medium heat with a bit of water then cooking, covered, until heated through.
  • Can this be made Whole30? Yes! Just swap the homemade Honey-Mustard BBQ Sauce for Primal Kitchen Golden BBQ Sauce and serve over a sweet potato.

Other Slow Cooker Recipes to Feed a Crowd

Recipe

Crockpot Pulled Pork with Honey-Mustard BBQ Sauce

Tender shredded pork gets a generous drizzle of sweet-tangy Honey Mustard BBQ Sauce for the ultimate set-it-and-forget-it meal the entire family will love. 

Prep: 20 minsCook: 8-10 hoursTotal: 9-10 hours

Ingredients

For the Pork:

  • 1 small yellow onion, thinly sliced
  • 3 lb. boneless pork butt (Boston butt), netting removed if wrapped

For the Rub:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon fine salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper

For the Honey-Mustard BBQ Sauce:

  • ½ cup Primal Kitchen Dijon Mustard
  • ¼ cup honey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon Worcestershire sauce (may substitute soy sauce or coconut aminos)
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • Fine salt and black pepper to taste
  • Optional: Liquid smoke, a few drops to taste

Optional for Serving:

  • Baked sweet potatoes or potatoes
  • Buns (gluten-free, if needed)
  • Sliced green onions
  • Primal Kitchen Golden BBQ Sauce (for a convenient pre-made option, use this in place of the homemade Honey-Mustard BBQ Sauce recipe above, if desired)

Instructions

  1. Place the sliced onion in the bottom of a slow cooker set on LOW heat. 
  2. Pat the pork butt dry with paper towels. Set aside while you make the rub. 
  3. In a small bowl, combine onion powder, garlic powder, smoked paprika, dried thyme, salt, cumin, and black pepper to create the rub. 
  4. Rub the spice mixture onto the surface of the pork then place the pork on top of the onions. Cover and cook on low for 8-10 hours or until meat is tender and shreds easily with a fork. 
  5. While the pork is cooking, make the barbecue sauce. In a small sauce, combine the Dijon mustard, honey, vinegar, Worcestershire sauce, chili powder, and smoked paprika in a small saucepan over medium heat. Whisk and bring just to a boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Taste and season with salt and pepper. Remove from the heat and allow to cool to room temperature. (The sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator until ready to use.) 
  6. When the pork is done, remove the meat and onions from the slow cooker into a bowl or platter, using a slotted spoon. Shred the meat with two forks. Taste and add some of the cooking liquid and/or salt and black pepper to taste. Serve with Honey-Mustard BBQ Sauce. 

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Notes

For a fast and Whole30-friendly option, replace the homemade Honey-Mustard BBQ Sauce recipe with Primal Kitchen Golden Barbecue Sauce.

Nutrition Information

  • Serving Size: 4 oz cooked pork + 1 ½ tablespoons sauce
  • Calories: 407
  • Fat: 18 g
  • (Sat Fat: 7 g)
  • Sodium: 648 mg
  • Carbohydrate: 11 g
  • (Fiber: 1 g
  • Sugar: 9 g)
  • Protein: 44 g
  • Cholesterol: 139 mg

Dietary

© The Real Food Dietitians

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A sweet potato filled with crockpot pulled pork drizzled with honey mustard bbq sauce plated next to kale side salad.

This post was made possible by our friends at Primal Kitchen. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

Photo Credit: The photos in this blog post were taken by Rachel Cook of Half Acre House.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!

Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.

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