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🍖 Real Food Pulled Pork Recipe with Sweet Mustard Sauce

This was the biggest hit of the week when my extended family came to visit.

I roasted one of our pastured pork roasts until it was falling apart and served it on soft brioche buns with my homemade vinegar-based sauce and slaw from Caraflex cabbage.

No junk, no chemicals—just nourishing, satisfying real food you can enjoy all week or take to a summer picnic.

Real Food Pulled Pork Sandwiches
With Sweet Mustard Sauce, Fermented Dill Pickles & Tomato Cucumber Salad

When my whole family came to visit this week, I cooked real food for a crowd every night—and this meal was the clear favorite.

I roasted one of our pastured pork roasts low and slow, made my own sweet mustard sauce with local honey and cider vinegar, and served it up on brioche buns with slaw from my pointy Caraflex cabbage. I even took a picture before cutting it up—it looked that good.

Add a spoonful of the fermented dill pickles I had bubbling on the counter and a bowl of our fresh tomato cucumber salad, and it felt like real food heaven.

The best part? No ractopamine. No GMO corn or soy. Just clean pork, honest ingredients, and the kind of summer meal that nourishes and delights.

Dry Rub for the Pork:

• • • 3 tablespoons paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon brown sugar
    • 1 tablespoon dry mustard
    • 3 tablespoons Himalayan sea salt

Rub this blend all over your thawed pork roast. Cover and marinate in the fridge for at least 1 hour or overnight.

Slow Roast Instructions:

Preheat oven to 300°F.
Place the roast in a covered roasting pan and bake for 6 hours, or until it’s tender and falling apart. The internal temp should be at least 170°F.

Sweet Mustard Cider Sauce:

• ½ cup raw apple cider vinegar
• 2 tsp dry mustard
• ½ cup sucanat (natural cane sugar)
• 1 Tbsp local honey
• 2 garlic cloves, smashed
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 Tbsp arrowroot powder or organic cornstarch(to thicken)

Simmer all ingredients except the arrowroot over medium heat for 10 minutes. Whisk arrowroot into a small amount of hot sauce, then stir back in to thicken slightly.

To Assemble:

Let the pork rest 10 minutes.
Then shred it with two forks and mix in half the sauce.
Serve on brioche buns, top with slaw made from Caraflex cabbage, and add a few slices of your fermented dill pickles.

Serve with a tomato cucumber salad on the side, and pass the extra sauce around the table.