Ingredients
2/3
cup yellow mustard
1/2
cup soy sauce
1/2
cup packed brown sugar
3
tablespoons chili powder
1/2
teaspoon garlic powder
3
to 4 lb boneless pork shoulder
1/4
cup apple cider vinegar
Preparation
Spray 5-quart or larger slow cooker with cooking spray. In medium bowl, beat mustard, soy sauce, brown sugar, chili powder, garlic powder and 2 teaspoons salt with whisk. Pour into slow cooker. Add pork and turn to coat with sauce. Cover; cook on Low heat setting 8 to 9 hours.
Transfer pork to cutting board. Allow to cool slightly. Meanwhile, strain sauce through fine-mesh strainer. Discard solids. Pour 1 1/4 cups sauce into small bowl; stir in vinegar. Reserve remaining sauce for another use. When cool enough to handle, shred pork using two forks. Discard any remaining fat. Transfer pork back to slow cooker; pour sauce with vinegar over pork; toss to mix.
