Pulled Pork

Makes 8 servings

PICKLED RED ONION

• 1 1⁄2 cups boiling water

• 1 red onion, halved, thinly sliced

• 2 jalapeños, seeded and cut into julienne strips

• 1 cup grape juice

• 1⁄3 cup cider vinegar

• 1 teaspoon kosher salt

MUSTARD BBQ SAUCE

• 1⁄4 cup coarse-grain mustard

• 2 tablespoons minced garlic

• 1⁄2 cup apple cider vinegar

• 1⁄4 cup honey

• 1 cup hickory-favored barbecue sauce

PORK ROAST

• 3 to 4 pounds pork shoulder (butt) roast

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 8 hamburger rolls

1. For pickled red onion: In a small bowl, pour boiling water over the onion and jalapeños. Let stand 5 minutes, then drain and rinse with cold water. Return jalapeños and onions to the bowl and toss with grape juice, vinegar, and salt. Cover and chill at least 2 hours.
2. For mustard BBQ sauce: In a small saucepan, cook and stir the mustard, garlic, vinegar, honey, and barbecue sauce for 10 minutes over medium heat. Remove from heat.
3. For pork roast: Rub roast all over with salt and black pepper. Place roast in a 5- to 6-quart slow cooker and add mustard BBQ sauce.
4. Cover and cook on LOW for 8 to 10 hours.
5. Transfer roast to a cutting board or platter and let rest for 5 minutes. Using two forks, shred pork. Strain sauce and add 1 cup to the pork. Serve pork on hamburger rolls with pickled onion and extra sauce on the side.